A dish of veal, chickens, or other white meat, freed from bones, tied up, boiled, and served cold.
boned and stuffed meat or poultry that has been poached or gently simmered in a cooking liquid such as stock. It is chilled, decorated and coated with aspic coating (traditionally), sliced and served chilled on a buffet. It can also be used for fillings on a sandwich or related product.
A cold dish, with meat in jelly (or something similar).