Chicken Galantin with Orange Sauce

Submitted by Nobility_Cuisine on Tue, 10/31/2017 - 16:06.

Ingredients:

2 lb (900 g) chicken fillet
5-7 tbsp butter
5 fresh egg
7 oz (200 g) puff pastry dough
3.5 oz ground pistachios
32 fl oz (1 L) chicken broth

For sauce:

1 medium orange
1 medium lemon
2 tbsp sugar
2 tbsp water

Method:

Chop a chicken fillet, and grate.

Whip the ground fillet, add 5 tbsp a warmed butter, egg yolks, and a puff pastry dough.

Grate all together 3 times, and place in a fridge for about 30 minutes.

Grate all together 2 more time, and place into the fridge for 30 more minutes.

Whip egg whites, and stir-in the egg whites, a salt, and ground nuts to the ground chicken.

Rub a piece of a baking parchment with 2 tbsp butter, place ground chicken mix as a roll on the parchment.

Roll in parchment tightly, and tie ends of the roll.

Then, roll in a piece of a thin clean fabric, and tie ends.

Bring a chicken broth to boil, and put the roll (or the rolls) into broth.

Boil for about 50 minutes over a low heating.

Meanwhile, make an orange sauce.

Press a juice from 1 medium orange.

Grate a peel of 1 lemon, and boil with a sugar syrup (boil 2 tbsp water with 2 tbsp sugar) for about 5 minutes.

Then, add the orange juice and 2 pieces of a gelatin, stir well, heat, and turn the heating off.

When roll is ready, remove fabric and parchment, slice, put on a flat dish, and serve with the orange sauce.