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).
boned poultry stuffed then cooked and covered with aspic; served cold
A pate-like dish made of the skin of a small animal, most often chicken or duck, which is stuffed with a forcemeat of this animal. 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, where as ballottines may be hot or cold. These terms are often used interchangeably.
Boned stuffed meat, poached in court bouillon and served cold, glazed with aspic.
classical preparation of boned meat or whole poultry that is stuffed or rolled, cooked, then glazed with gelatin and served cold.
A dish of white meat which has been boned, sometimes stuffed, rolled, cooked, pressed and glazed with aspic to be served cold.
a cold jellied dish of boned chicken, veal, game or fish.
A galantine is a French dish of boned, stuffed meat, most commonly poultry, or fish that is poached and served cold coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since deboning poultry is difficult and time-consuming, this is a rather elaborate dish, which is often lavishly decorated.
