The turkey galantine was an Edwardian centrepiece served at weddings and special occasions. It has long been a goal of mine to cook one of these spectacular dishes. In honour of easter, I took the opportunity. The turkey was cooked the day before and left to cool. First attempt. Didn't exactly go to plan. However if you subscribe to the theory there are no mistakes only opportunities to learn, then I was granted a lesson in cookery! Beginners error- missed one word out of the recipe. Take one boned cooked turkey! I missed the word boned! Hence, although delicious it does not resemble the galantine in the book. Never mind. It was a steep learning curve in working with gelatine as I had never used it before. It is so easy and versatile I would recommend you to if you have avoided these strange see through leaves, not to be intimidated and give it ago. The leaves are soaked in cold water they soften quickly then melt easily in a saucepan over a low heat. The mayonnaise ...