BALLOTINE - Defined with Recipes
Ballotines de Dinde à la Gelée © 1882 La Cuisine Classique
BALLOTINE—Is the name given to a chaudfroid of poultry, game, foie-gras, spring lamb, etc., is made by mincing the flesh and forming it into forcemeat, then stuffing small boned birds such as larks, quails, snipe, woodcock, squabs, etc., cooking them and serving them cold. Sometimes the forcemeat is stuffed into the skin of a turkey leg, sewn up, cooked, shaped like a ham; when cold, one end is masked with a brown sauce, the other with a white sauce, imitating a ham skin; they are then ornamented with aspic jelly, atelettes, etc.
Ballotines are small galantines made by treating small birds as directed, only that the force-meat should have a larger proportion of truffles, and be tirade of the same kind of bird; for instance, grouse would have a rich force-meat of grouse. One grouse, however, would make two or four ballotines; quails make two, to be served as individuals. (See galantines.)
Recipes Using Ballotines
BALLOTINES DE CANETON
Bone the duckling, and completely clear the bones of all meat.
Remove all tendons from the latter, and chop it, together with half its weight of veal, as much fresh pork fat, a third as much panada, the yolks of four eggs, one-half oz. of salt, and a little pepper and nutmeg.
Pound; rub through a sieve, and mix with this forcemeat, three oz. of gratin foie-gras forcemeat and three oz. of chopped mushrooms, sautéed in butter.
Divide up into portions weighing two oz.; wrap each portion in a piece of the duckling’s skin; envelop in muslin and poach in a stock prepared from the duckling’s carcass.
At the last moment, remove the pieces of muslin and glaze the ballotines.
Dish in a circle, and set the selected garnish, which may be turnips, peas, olives, or sauerkraut, etc., in the middle.
BALLOTINES ET JAMBONNEAUX These preparations are useful for disposing of any odd legs of fowls, the other parts of which have been already used.
The legs are boned and stuffed, and the skin, which should be purposely left long if this preparation be contemplated, is then sewn up. The stuffing used varies according to the kind of dish in preparation, but good sausage-meat is most commonly used.
Ballotines or Jambonneaux are braised, and they may be accompanied by any garnish suited to fowl.
If they be prepared for serving cold, mat them with jelly, or cover them with brown or white chaud-froid sauce, and garnish them according to fancy.