Ballotine - Defined with Recipes

Ballotines de Dinde à la Gelée

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


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.

Ballotine of Chicken à la Busse.

(Ballotine de Volaille à la Busse.)

Take the legs from a chicken, keeping the skin on them. Remove the bones from the legs and season with a little coralline pepper and salt.

Make a farce as below and fill up the legs with this preparation, using a bag and pipe for the purpose; sew the leg up with a needle and cotton to keep the farce in; wrap each leg in a piece of buttered paper, and tie the paper up.

Put at the bottom of a stewpan one and a half ounces of butter, a piece of the rind of fat bacon, one large sliced onion, a little sliced carrot and celery, a bunch of herbs, and three or four peppercorns, and place the filled legs on the top ; cover up the pan and let it fry gently on the stove for about fifteen minutes, then add about a quarter of a pint of stock, and braise gently for about three quarters of an hour, either in the oven or on the stove, keeping the legs well basted.

Take up, remove the paper, and draw out the cotton ; brush over with thin glaze, and place in the oven for about ten minutes, then cut in slices about a quarter of an inch thick ; dish on a border of potato, garnish with sliced tomatoes between each slice, and a purée of spinach or macedoine of vegetables in the centre, and good brown sauce round the base, using up the liquor of the braise, freed from fat, in the sauce.

Farce for Ballotine.—Eight ounces of lean veal or rabbit and a quarter of a pound of bacon or fresh pork; cut the meat up in small pieces and pound it; pass it through a wire sieve, put it into a basin and add to it one or two cooked mushrooms, one large truffle, one ounce of ham or tongue, one or two cooked chicken livers all chopped fine; mix well together with two raw yolks of eggs, a tiny dust of coralline pepper, and a pinch of salt, and use.

Ballotine of Pheasant with Cherry Salad.
(Ballotine de Faisan au, Salade de Cerises.)

Take the leg of the pheasant and bone it ; leave as much skin as possible to wrap over the farce ; pound together half a pound of raw pheasant or any kind of game and a quarter of a pound of raw ham or bacon and pass through a coarse wire sieve ; season with a little coralline pepper, a pinch of salt, and add one large chopped truffle, four chopped button mushrooms, one ounce of cooked tongue or ham chopped, and mix with two raw yolks of eggs; force into the leg of the pheasant by means of a forcing bag and pipe ; make a little well in the centre of the farce with the finger wetted with warm water, and in the space put two ounces of pâté de foie gras, which is cut in strips; wrap the farce over and sew up the leg, tie up in a little buttered cloth, and cook in good stock for rather better than half an hour.

When cool cut in slices and mask with aspic mayonnaise, and ornament with strips of tongue and French gherkin and little rounds of truffle in any pretty design; set the garnish with a little more aspic, trim the slices from the aspic, dish on a strip of aspic, and garnish with cherry salad.


(Rolled up Quail, Strasbourg Style)

Bone four nice quails, stuff with farce containing goose liver and shallots. Put on the inside of cheese cloth in which quails are to be wrapped, a fresh truffle, and tie both ends carefully so quails will retain their original forms.

Let braise fifteen minutes in game stock, make a jelly of the stock by adding a glass of Madeira and cover birds when cold with this jelly. Decorate with truffles and dish up on fancy-shaped toasted bread or croustade of rice. Also put on dish small rounds of foie gras with slices of truffles or chopped truffles. Make a border of croutons of same jelly.

Scallops of Chicken à la Financière.
Ballotine de Poulet à la Financière.

Bone the legs of a chicken. Take half a pound of veal, a quarter of a pound of fat bacon; pound it, then pass it through a sieve; add to this two tablespoonfuls of minced tongue, half a dozen truffles, and half a dozen button mushrooms, the yolks of two eggs, a little salt, and a little less of cayenne.

Mix all well together, and stuff the legs of the fowl with this, sewing them up neatly. Wrap them in a buttered paper, put them in a stewpan with two ounces of butter and some carrots, turnips, and a shallot cut up; then add three-quarters of a pint of brown stock.

Put the stewpan in the oven, baste well, and cook gently for an hour. When cooked, cut them in slices and dish up on spinach. Make a sauce of half a pint of brown sauce, one gill of sherry, six drops of lemon, three mushrooms chopped, and truffles; salt and pepper to taste. Boil up quickly and pour around the chicken, putting cockscombs, truffles, and pieces of tongue in the centre.

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