Galantine of Goose

About the dish

Galantine was the finest cold poultry dish in older Norwegian party fare: the bird is boned out, layered with forcemeat and filling strips, rolled in a cloth and simmered in stock. Erken's version follows French training – the name, the olives and the truffles attest to it – and the clarified, gelatin-set stock becomes clear aspic for garnish. The dish takes time but can be made a day ahead.

How to make it

1. 1

   Bone out the goose

   Clean the goose and place it breast-side down on a board. Cut the skin loose along the backbone with a sharp knife and cut the meat away from the carcass so it stays attached to the skin. Remove the bones from the legs and wings.

2. 2

   Make the forcemeat

   Grind a forcemeat of veal, pork and bacon (or use ready-made medister forcemeat). Season with salt and pepper and stir in the white wine and meat glaze.

3. 3

   Cut the filling

   Cut the cucumber, olives, truffle and ox tongue into long strips.

4. 4

   Layer it up

   Spread the goose meat out on the board skin-side down. Smear a layer of forcemeat over the meat with a wide knife, scatter over a little of the tongue, olive, truffle and cucumber strips, then another layer of forcemeat, and continue layering until everything is used up.

5. 5

   Sew shut and simmer

   Sew the goose meat firmly together, place it in a thin cloth and tie it up with string. Simmer the galantine 1–1½ hours in 1½ liters of meat stock.

6. 6

   Press and cool

   Take up the galantine and place it under light pressure until it is completely cold, preferably overnight.

7. 7

   Clarify the aspic

   Skim and strain the stock, clarify it with 3 egg whites and crushed eggshells. Add the rinsed, cut-up gelatin and bring to a boil while whisking. Let stand covered in a warm place for 10 minutes, then strain through a cloth.

8. 8

   Plating

   Remove the cloth and all threads carefully. Slice the galantine and garnish with the set aspic, fine salad and hard-boiled eggs cut into wedges.