galantine

American  

[gal-uhn-teen, gal-uhn-teen] / ˈgæl ənˌtin, ˌgæl ənˈtin /

noun

1. a dish of boned poultry, wrapped in its skin and poached in gelatin stock, pressed, and served cold with aspic or its own jelly.

---

galantine British  

/ ˈɡælənˌtiːn /

noun

1. a cold dish of meat or poultry, which is boned, cooked, stuffed, then pressed into a neat shape and glazed

---

Etymology

Origin of galantine

1350–1400; Middle English < Old French galentine, gala ( n ) tine jellied fish or other meat, perhaps ultimately < Dalmatian galatina; gelatin

Example Sentences

Turkey galantine — a stuffed, boiled, and gelatinized cold confection — was a particular favorite for the upper classes in Victorian England.

From Salon • Dec. 18, 2021

She recalled her father carving a cold galantine of capon at Christmas, and her Aunt Cettina, who had a way with pasta, encouraging her to linger in the kitchen.

From New York Times • Jun. 9, 2012

Tied in a cloth, the galantine was put in water and bay leaves to cook slowly for six hours.

From Time Magazine Archive

That was her galantine, made from a generations-old recipe.

From Time Magazine Archive

Cold salmon and mayonnaise, cutlets in aspic, galantine of chicken soufflé.

From "Rebecca" by Daphne du Maurier