Galantine De Pintade Et Foie Gras À La Chartreuse Recipe
guinea hen and foie gras roulade, yellow chartreuse gelée, haricots verts, iberico ham
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Ingredients
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Main Ingredients
Seasoning
For the Gelée
Method
Preparation of Galantine
- 1
Prepare the Guinea Hen
Preheat the oven to 180°C (350°F). In a mixing bowl, combine the deboned guinea hen with diced foie gras, salt, black pepper, and chopped thyme. Mix well to incorporate all ingredients.
- 2
Form the Roulade
Lay out the Iberico ham slices on a sheet of plastic wrap, slightly overlapping. Spread the guinea hen mixture on top of the ham, then roll tightly into a cylinder shape using the plastic wrap. Secure the ends and chill in the fridge for at least 2 hours.
Cooking
- 3
Cook the Galantine
Place the wrapped roulade in a pot of simmering water and cook for 1 hour. Remove from water and allow to cool, then refrigerate until firm.
- 4
Prepare the Gelée
Soak gelatin sheets in cold water for 5 minutes. In a saucepan, heat the chicken stock until warm. Squeeze excess water from the gelatin and dissolve it in the warm stock. Stir in the yellow chartreuse and let it cool slightly.
Serving
- 5
Assemble the Dish
Once the galantine is firm, slice it into rounds. Pour the chartreuse gelée into a shallow dish and let it set in the refrigerator. Blanch the haricots verts in boiling water for 3-4 minutes, then cool in ice water.
- 6
Plate and Serve
On a serving plate, arrange the galantine slices, a few haricots verts, and a portion of the chartreuse gelée. Garnish with extra thyme if desired.
