A preparation of forcemeat stuffed into a boned out portion of a fowl or a flattened slice of pork then poached or braised and served hot. Similar to a galantine which is generally served cold.

A pft-like dish in which forcemeat is stuffed back into the boneless carcass from which the forcemeat was made. This may include fish, poultry, game birds, or even some cuts of meat. The mixture is wrapped in muslin and poached or braised. These dishes may be served hot or cold.

A boned and stuffed leg of poultry or feathered game.

French Any meat, poultry or fish with bones removed, stuffed or filled and rolled up, tied into a bundle, which is then poached or braised.

usually poultry boned, stuffed, and rolled.