[isaac]

Two of my cooks came to me today and wanted to learn how to make galantines. I havent done it for a long long time.

Any good recipes for a chicken galantine?

When boning out the chicken, it is the skin that you only use for wrapping the force meat, right? Do you add the chicken meat to the pork or veal when grinding?

Any tips or suggestions?

Also, is a galantine usually glazed with aspic???