GALANTINE

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.

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See also

External links

See also

★ head cheese

★ terrine

★ turducken - usually a cold cut in which leg of poultry is stuffed with forced meat

External links

★ Peter Hertzmann on galantine