[gal-uh n-teen, gal-uh n-teen]
  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.
Also galatine.

Origin of galantine

1350–1400; Middle English < Old French galentine, gala(n)tine jellied fish or other meat, perhaps ultimately < Dalmatian galatina; see gelatin Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018

Examples from the Web for galantine

Historical Examples of galantine

  • But the butter dealer was getting exacting, and asked for two slices of galantine.

  • Breast of veal boned may be used instead of a fowl to make a galantine.

    The Skilful Cook

    Mary Harrison

  • Braise the galantine for an hour in stock made from the bones of the fish.

  • Then braise slowly for four to five hours, as directed for galantine of veal.

    Choice Cookery

    Catherine Owen

  • Take it up, strain the liquor, and let the galantine get nearly cold.

    Choice Cookery

    Catherine Owen

British Dictionary definitions for galantine


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

Word Origin for galantine

C14: from Old French, from Medieval Latin galatina, probably from Latin gelātus frozen, set; see gelatine
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012