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; see gelatin

Example Sentences

How to remove the skin from a raw chicken in one piece — only to replace it later — in a recipe for chicken Galantine?

From New York Times • Nov. 4, 2011

May 13 Grilled Salmon Cucumber Potatoes Galantine of Beef, Aspic Jelly Vegetable Salad *Fruit Tart Custard Coffee *Fruit Tart—2 pounds fruit, 1 cup sugar, ginger, 2 cups flour, 6 tablespoons Crisco, and baking powder.

From The Story of Crisco by Neil, Marion Harris

Galantine is occasionally made of sucking pig, and is very popular in France.

From Choice Cookery by Owen, Catherine

"Then where in the world is it?" retorted Mrs. Galantine.

From Laid up in Lavender by Weyman, Stanley J.

This may be prepared like Galantine of Fowl, using larger proportions for the stuffing.

From The Skilful Cook A Practical Manual of Modern Experience by Harrison, Mary