Gelatine Of Chicken With Lemon Sage Stuffing

225 g/8 oz sausage meat
100 g/4 oz lean cooked ham, finely chopped
1 large onion, peeled and finely chopped
8 sage leaves, finely chopped or 1 teaspoon
rubbed sage
grated rind and juice of 11/2 lemons
1 egg, beaten
salt
freshly ground black pepper
1 x 1.75 kg/4 lb chicken, boned and wiped
600 ml/1 pint boiling chicken stock
Garnish:
lemon slices
fresh sage leaves

Place the sausage meat, ham, onion, sage, the lemon rind and juice, and the egg in a bowl and mix thoroughly. Season well with salt and pepper. Lay the chicken on a board, skin side down. Season all over with salt and pepper. With a knife, spread the stuffing mixture on the chicken to within 1 cm/1/ inch of the edges. I )raw the sides of the chicken over the stuffing to reshape and sew neatly together with fine string. Place the chicken in a steamer.

Cover with a tight-fitting lid and steam over the chicken stock for about 11/2 hours. (Time permitting, you can always steam the chicken over the ingredients for the stock. Remember you will have to increase the time for reducing the liquid to make the glaze.) Check the liquid level frequently and add more boiling stock if necessary. When cooked, press the chicken parcel between 2 plates with a heavy weight on top. Leave until cold. Remove the sewing thread.

Meanwhile, strain the stock and boil rapidly to reduce. Allow to cool.

Arrange the garnish on top of the galantine and glaze with the reduced stock. Serve cold. SERVES 6