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Homecooks and gallantines

post #1 of 29
1/5/01 at 5:34pm
Thread Starter 
I'm in the middle of "love and kisses and a Hale of Truffles" by James Beard/Helen Evans Brown

James and Helen were writing an article on picnic foods for Colliers magazine...James Beard suggested a turkey gallantine boned out take the thigh and leg meat and a little of the breast and cut it into strips along with tongue and ham.. Farce meat of pork and veal and chicken breast with spice. Arrange the strips randomly slice a truffle and pistachio nuts. Roll, tie and sew...wrap in cloth and poach in a broth of veal bone , calf foot and carcass of a bird. wrap weight and cool... Cover in the broth to jell.

When confronted by a Home Show Chef saying it took him 4 hours and noone could do it without a demo....James Beard said,"I am sick of thinking the American housewife is dumb. She can do anything if she wants to and the reason she doesn't is because too many of you think everything has to be done for her. I know plenty of people who learned to make a galantine without a demonstration. After all if you can read and know cooking there is nothing you can't achieve."
March 2, 1956

Thoughts?
cooking with all your senses.....
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post #2 of 29
1/5/01 at 5:44pm
I have to think about this one.
Very thought provoking.
I'll get back after I digest the whole thing.
cc
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #3 of 29
1/5/01 at 6:14pm
I've never made a gallantine, but it doesn't sound THAT difficult.
www.cakesuite.com
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post #4 of 29
1/5/01 at 6:37pm
Thread Starter 
It's pretty advanced stuff....boning out a bird making a farcemeat and seasoning it then wrapping, sewing and poaching it in a stock then weighting and cooling then jelling .....all in all it's not done much today. It's more labor intensive that just a pate. I was pretty impressed that he wrote that. A couple of years ago I spoke up at a Trends Culinary Group and said I would not dumb down my recipes because newspapers or "experts" said there should only be 5 ingrediants.....sorry I don't work that way....and I refuse to lower my standards and treat people and in essence food in that way. (I taught my severely challenged child to make strudels by age 4)
cooking with all your senses.....
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post #5 of 29
1/5/01 at 6:47pm
Shroomgirl, Thank you for sharing that with us.
Are we talking about making a galantine or are we talking about the capability of people to learn...I think many people are born with a natural talent to learn,and I feel that many people need the visual,nurturing guidance to succeed. I believe everyone can learn, I also believe that the nature of learning is inherent..some find it fun,some find it a challenge and some find it a nuisance
Tell me and I will forget.
Show me and I will remember.
Involve me and I will learn and succeed
Does any of this make any sense?
cc
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #6 of 29
1/5/01 at 6:51pm
Yeah, I guess my first shot at anything won't be nearly as nice as it ought to be, but given clearly written direction, it is do-able. However, I agree with capechef, a picture is worth a thousand words.
www.cakesuite.com
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post #7 of 29
1/5/01 at 7:18pm
I like the way James Beard think. And CC you are right, to learn you have to do it yourself. I never made galantine or boned a chicken but would love to learn.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #8 of 29
1/5/01 at 7:38pm
Sisi ,Do you have la Techinique By jacques pepin?
Or I can take a speed train up north and give you a quick lesson
cc
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #9 of 29
1/5/01 at 11:12pm
Glad you caught it, Missy. I believe misspelling "trivial", especially when used in the context of bragging over the thrashing of someone in Trivial Pursuit, is one of the many definitions of irony.
P.S. you misspelled misspell

[This message has been edited by Greg (edited 01-06-2001).]
Anulos qui animum ostendunt omnes gestemus!
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post #10 of 29
1/6/01 at 2:27am
umm, some of you guys dont know what a galantine is?.

Its a very easy type of food to make and should make up the basic repitoire. I can understand the average housewife not understanding this method.

This should be one of the first things (and usually is) that a trainee chef should learn.

If you're not taught such a technique in your schooling, i think that you should question the schools curriculum.
"Nothing quite like the feeling of something newl"
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post #11 of 29
1/6/01 at 5:31am
I boned my first chicken and made galantine from a book, though I don't know if I would recommend learning all the steps of a complex preparation at the same time. People are too timid, they have no self confidence. You hear all the time, "I can't do that, I'm not talented," when in actuality they could do it right the first time with a good set of directions and the proper tools. (Oh, yes, they have to be willing to follow the directions, too.) Everything is a learned skill, and while some people have the talent to move on into the range of artistry, anyone with instructions and a good knife can bone out a chicken.

By the way, when Capechef and Sisi get together, let me know, maybe we can have a North Atlantic Coast party somewhere, like those people in Chicago are doing.
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post #12 of 29
1/6/01 at 6:06am
Thread Starter 
I was impressed that James Beard wrote it in the first place, amazed that they would consider that for a household magazine for an article on picnic foods. And then totally shocked and dismayed because it hit home (again) how far we've gone in home cooking. I teach in several forums and a galatine is really advanced stuff....NOW>
I don't know anyone that is making them professionally much less teaching....even pates seem to have gone by the wayside (not in restaurants but classes)

Just thinking of the statis of cooking in America.
I agree with Katherine and CC. If I watch and particpate then I learn...takes longer without pics or a guide.
Desire and curiosity are what guide the passion of cooking.....
cooking with all your senses.....
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post #13 of 29
1/6/01 at 2:13pm
Blueribboncakes,
I appreciate your insight and your passion to cook. I think that there are many levels of talent in the home kitchen, But I applaud anyone that takes the time and puts in the effort to create and nurture there family,there by nurturing oneself. It's funny when my wife and I we're first married we had a nice little Apt, With a undersized stove/oven. I think I made some of my best meals in that Kitchen. Life is about challenges and adaptability. Hey Blue,Just don't cook to good, I need my job
cc
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #14 of 29
1/6/01 at 5:07pm
CC,

No I don't have La Technique. Wish I did. I don't know why they don't reprint this book.

As to your offer to come down north, why not. Try to come in February though, there will be a food festival. Chefs from all over the world will be in town giving demonstration and cooking at various restaurants. That way you could kill two birds with one stone, so to speak.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #15 of 29
1/6/01 at 6:45pm
Craig Claiborne's New York Times International Cookbook has a recipe for a turkey gallantine. It is a long recipe, but doesnt' look beyond an experienced home cook who has patience and the sense to have the mis en place attended to. If a proper occasion arose, and I had the time to do it, I'd go for it. I have 5 James Beard Cookbooks and now I know why I love that guy! When I'm trying something new and I consult several sources to check methods, it's his I use when in doubt. So sorry he's gone...
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #16 of 29
1/6/01 at 6:56pm
Thread Starter 
If you havn't read this book, check it out...it is a wonderful compliation of letters he wrote during the 50-60's and they are amazing in scope....Boy did he have some voluptous meals!!! And the energy and travels this man had were phenominal.

That's probably why the James Beard House and foundation were formed....he just reached so many people, loved good food and did not dumb down his recipes.
cooking with all your senses.....
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post #17 of 29
1/6/01 at 7:12pm
Shroomgirl,

Could you please tell me from what book is the article you mention?
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #18 of 29
1/7/01 at 7:57am
Thread Starter 
James Beard

Hugs and Kisses with a Halo of Truffles
letters to Helen Evan Brown

1994
cooking with all your senses.....
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post #19 of 29
1/7/01 at 11:43am
Thread Starter 
Sorry I was going by memory it's
James Beard (top of book)

Love and Kisses and a Halo of Truffles
letters to Helen Evans Brown
edited by John Ferrone
Arcade Publishing
1994

ISBN 1-55970-264-8
cooking with all your senses.....
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post #20 of 29
1/7/01 at 9:50pm
Thanks. I thought that was the name of the article. Couldn't find any book by that title at the store in town.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #21 of 29
1/11/01 at 5:10am
so, how does one approach a ballotine?, or perhaps a supreme, a darne, a crepinette or a salmis?

Just curious.
"Nothing quite like the feeling of something newl"
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post #22 of 29
1/11/01 at 5:43am
Thread Starter 
With caul fat, casing and various grinding machines and sausage stuffers.....or a knife and fork...how do you approach them????

Nick these aren't done much here anymore....who makes salamis? Who does ballantines? or galantines? And how often do they make them???? They've been out of vogue for awhile. I don't even know if they're taught on a regular basis in area cooking schools.

[This message has been edited by shroomgirl (edited 01-11-2001).]
cooking with all your senses.....
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post #23 of 29
1/11/01 at 6:07am
Hi Nick.Shu

A ballontine is simaler to a gallontine however,ballontines are served hot or cold and gallontines are always served cold in it's own jelly,A Darne is simply a fish steak cut on a bias, Crepinette are those wondeful little french pork sausages wrapped in caul fat. Salmis I make for my staff when I have leftover poultry or game birds cooked in a wine sauce, Supreme is simply a french cut chicken breast or the sauce is chicken velute with cream, As far approaching these foods I would be very very hungry
cc
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #24 of 29
1/11/01 at 2:13pm
im sorry, i was being facetious.
"Nothing quite like the feeling of something newl"
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post #25 of 29
1/11/01 at 5:46pm
Hey Nick.Shu, I know you we're having fun. But I found it an oppurtunity to explain these things to people who otherwise not know
cc
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #26 of 29
1/12/01 at 4:43pm
Wow, this is pretty deep stuff. You know, our pastry chef is a women and I learn something new everyday. In fact, the owner is a women. I enjoy learning from anyone who is willing to teach me. Gelinetine isn't easy, but it's fun to make. I think the overall question should be "are you willing to learn?".
"Every kiss is a blessing"! Or is it "Every blessing is a kiss"
Does anyone know what time it is.
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post #27 of 29
1/31/01 at 2:47pm
Forgive me, but I believe there was another famous chef (besides James Beard) who tried to make classic techniques, complex recipes, and gourmet cooking both accessible and comprehensible to the "average American housewife." Anybody remember Julia Child? Her television series? Mastering the Art of French Cooking?
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post #28 of 29
2/1/01 at 6:42am
Thread Starter 
HIYA KC yep we write about her often on this site....Julia and Alice Waters have been real inspirations to alot of us, and impetus for many of us to cook for a living...or teach. We haven't forgotten her just remembering James Beard....and times when a gallantine was picnic food in a Womens Magazine.
cooking with all your senses.....
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post #29 of 29
2/1/01 at 6:44am
Sure! Julia put in a recipe in her Julia Child and Company called "Chicken Melon". It 's a sort of large ballotine, but it's the same principal: poultry skin farced with poultry meat and seasonings. I've never tried making it but I clearly remember the show and feel it's doable by most experienced home cooks.
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***It is better to ask forgiveness than beg permission.***
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