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.

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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

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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

Later, at a culinary conference, I watched a demonstration by the French chef Jacques Pépin and realized that my lola was making galantine.

From New York Times

During the siege of Leningrad the Soviet authorities found 2,000 tonnes of mutton guts which they turned into galantine to feed the starving citizens.

From The Guardian

My sampling of three entrees included an excellent Portobello mushroom mousse, a rich shrimp and mascarpone grits, and a bland Long Island duck & pistachio galantine.

From Time

Sliced galantine of chicken with black beluga lentils and a side of butternut squash was the most technical dish and a splendid prelude to a hearty stroganoff made with local beef, mushrooms, pickles and dill.

From New York Times