Lisbon Galantine

Name: Lisbon Galantine
Ingredients: 250 g of ham; 250 g of pork loin; 250 g of chicken or turkey breast; 4 hard-boiled eggs; 2 tablespoons (of soup) of butter, margarine, or claybom; 4 raw egg yolks; 6 sheets of white gelatin; 4 tablespoons (of soup) of wheat flour; 2 teacups (of chá) of boiling water; salt; black pepper

1
250 g of ham
2
250 g of pork loin
3
250 g of chicken or turkey breast
4
4 hard-boiled eggs
5
2 tablespoons (of soup) of butter, margarine, or claybom
6
4 raw egg yolks
7
6 sheets of white gelatin
8
4 tablespoons (of soup) of wheat flour
9
2 teacups (of chá) of boiling water
10
salt
11
black pepper

Ingredients

1
250 g of ham
2
250 g of pork loin
3
250 g of chicken or turkey breast
4
4 hard-boiled eggs
5
2 tablespoons (of soup) of butter, margarine, or claybom
6
4 raw egg yolks
7
6 sheets of white gelatin
8
4 tablespoons (of soup) of wheat flour
9
2 teacups (of chá) of boiling water
10
salt
11
black pepper

Directions

1
Pound the ham, hard-boiled eggs, and raw meat into small pieces
2
Mix the egg yolks and whites in a fluffy manner
3
Add the dissolved gelatin to the boiling water, black pepper, salt, and wheat flour
4
Knead well and shape into a long pão
5
Wrap in cloth, squeeze tightly, and tie with string
6
Cook for two and a half hours in well-seasoned beef broth
7
Let cool, then drain
8
Remove the cloth and serve the galantine well chilled, sliced, accompanied by various salads.