Galantine

Galantine
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Galantine - [French] A paté-like dish made of the skin of a small animal, most often chicken or duck, which is stuffed with a forcemeat of this animal.

Galantine - a cold jellied dish of boned chicken, veal, game or fish.
Gallon - an American unit of measurement equal to 128 fluid ounces; contains 8 pints (16 fluid ounces each).

galantine: A boned, stuffed whole bird (or breast of veal), it may be poached or roasted and served cold or hot
galette: A French pastry or breakfast roll
garam masala: A combination of Indian spices ...

Galantine A dish consisting of boned fish, meat or poultry which is shaped, usually stuffed and cooked in a stock, cooled, glazed with aspic and served.
Garni A French term indicating garnished.

Galantine: a showy meat creating from classical cuisine, made of a special meat filling ground to a smooth paste, with a special decorative garniture, wrapped in skin and poached in stock. Served chilled and sliced.

Galantine
Dish of boned and stuffed poultry, game or meat glazed with aspic and served cold.
Galette ...

Galantine: Boned meat (usually poultry) that is stuffed, rolled, poached, and served cold, usually in aspic.
Game chips: Potatoes sliced into thin circles and deep-fried.
Ganache: A filling made of heavy cream, chocolate, and/or other flavorings.

galantine: boned poultry or meat stuffed, rolled, cooked, glazed with gelatin, cold
galette: crêpe made with buckwheat flour
galette: round, flat pastry, pancake or cake; sweet or savory ...

galantine: boned, stuffed, rolled, tied and poached meat served cold
galette: a round, flat cake or tart
ganache: mixture of chocolate and heavy cream, used as a glaze or as base for truffles ...

What is a Galantine? In the culinary arts, a traditional galantine is a deboned chicken that has been ... Read the definition of a galantine.
Garam Masala ...

Similar to a galantine, it is usually made by stuffing a deboned poultry leg with forcemeat; it is then poached or braised and normally served hot.
Balsamic vinegar ...

To assemble the galantine, spread the boned turkey, skin side down, on a table or marble slab. Spread the farce (the ground meat mixture) over the meat of the turkey. Place the well-trimmed marinate fillets in the center of the turkey.

with galantine, which is poached and served cold with its own jelly;
also known as dodine.
baloney See mortadella.
balsamella (It.) Bechamel sauce.
balsam pear See bitter melon.

Galantine (Fr.): classical preparation of boned meat or whole poultry that is stuffed or rolled, cooked, then glazed with gelatin and served cold.

Look for definitions under ballottine and galantine.
Pâté Choux - A paste used to make cream puffs, eclairs, and other more elaborate pastries. It is made by adding flour to boiling water or milk, which has been enriched with butter.

People often get the term ballotine and galantine confused. In the strictest definition, the galantine is also boned and stuffed, but it is not roasted. Instead it is normally poached, providing a different flavor entirely.

Additional strips of meat, blanched vegetables, and truffles are also layered with the forcemeat. This is then wrapped or tied and poached in broth. Galantine are always served cold with their aspic, whereas ballottines may be hot or cold.

Pates are coarser forcemeats and, as stated before, are often prepared in a pastry crust. We now use these terms interchangeably and inclusive of all styles of forcemeat. Look for definitions under ballottine and galantine.

See also: Fish, Poultry, Sugar, Stuff, Bread