1. Gelatin pour 100 ml of cold boiled water, let stand while You prepare the beef the hardest part of this recipe is to separate the skin without damaging it, from the carcass and remove the meat from the bones. Recommend the skin to begin to remove from the breast, legs bottom to make cuts on the skin it was possible to remove as "pants". The skin of the wings I removed only the upper part, the rest cut Pieces of chicken meat twice pass through a meat grinder so the meat will be especially tender! Add salt, seasoning for chicken (I take curry and a bit of dried herbs to enhance the flavor of France, take Olive!)

2. Proceed to baking pancakes to an omelet filling. Egg wash, gently hammer in a bowl, beat with a mixer until frothy, pour a quarter Cup of room temperature water, add salt, a little ground black pepper. Finely chop the greens, half of the pepper to RUB on a large grater Properly preheated pancake griddle greased with olive oil, then pour a third of egg mixture, sprinkle with half the herbs. Fry the pancake on both sides until Golden brown. In the same way, bake another pancake with greens. In the remaining mixture add grated pepper, previously wrung from him the extra juice, and bake the pancake with paprika

3. Formed our galantine. From a glass with a swollen gelatin pour out excess water, add it to the mince and mix well Take the first pancake with herbs, spread on it the meat, and put inside the chicken skin. The same is done with the pancake with pepper and put inside the top, then again pancake with greens. Carefully turn over the carcass and fill evenly the space between the skin and the first pancake, as well as "close" by stuffing all the places where the pancakes come out, tightly utgiven all chicken skin, wrap cling film

4. In a pot of appropriate diameter drop prepared galantine, pour cold water, add a couple of slices of ginger and put it on the fire. After boiling cook for 40 minutes over low heat, closing the lid

5. The finished dish cool slightly, remove foil, cut into pieces 1 cm thick and serve! Galantine is equally wonderful both hot and cold, and quite able for a long time kept in the fridge... if not a burning desire to eat it immediately entirely! Well the truth is, was it worth it?:-)