For the egg stuffed inside each Galantin, you might want to opt for a longer, slimmer type of egg. The idea is to make the Galantin less oval and shaped more like a short, thick sausage. You also need plastic cling to wrap the sausages, and a steam pan.
ingredients
makes 3 pieces
300 gr minced chicken
3 hard-boiled eggs
salt and pepper
3 tbs breadcrumbs
for the coating
1/2 cup all-purpose flour
1 egg, beaten
1 cup breadcrumbs
deep-fry oil
method
1. Bring about 1,5 liters of water to a boil in a steam pan and prepare your steamer.
2. Mix the minced chicken with breadcrumbs, salt and pepper until all is incorporated. Divide it into three parts.
3. Put one part of the chicken meat on a sheet of plastic cling, add one boiled egg, wrap the meat around the egg. Using the cling wrap, try to shape it into a thick short sausage. Secure the ends of the cling wrap so that no meat can "leak" out of it during steaming. Use a sharp, small knife or a pointy object to make about 10 to 15 tiny holes around the cling wrap to allow some heat to penetrate deep inside the sausage. Repeat the method for the remaining two meat parts.
4. Put the Galantin in the steamer and steam for about 30 minutes.
5. Take them out from the steamer. Let them cool.
6. As soon as they are cool (after about 1 hour), open the cling wrap, put the flour on a plate and roll the Galantin around in it until it is completely covered, then dunk it into the beaten egg, and lastly cover it with breadcrumbs. Set aside.
7. Deep-fry each of the Galantins in medium hot oil until it turns golden brown.
8. Served with french fries, steamed vegetables, and onion gravy. Or your preferred gravy.
