Possibly the easiest scones ever and they rise beautifully. Terrific served with soup and good for breakfast, tea party.
|300 g Bread Flour||300 g Pastry Flour||12 g Salt||30 g Sugar||36 g Baking Powder|
|210 g Shortening or Butter||390 g Milk||180 g Grated Cheddar Cheese|
Galantine is an elaborate preparation that dates back to 17th century France. They were originally prepared by deboning a whole chicken, then combining its meat with minced veal, truffles, pork fat, and other ingredients, plus a lot of seasonings, to make what's called a forcemeat and then stuffing this forcemeat into the skin of the chicken. It was then tied up, wrapped in bacon and poached in a rich stock that would eventually jell when cooled.