[gal-uh n-teen, gal-uh n-teen]
- a dish of boned poultry, wrapped in its skin and poached in gelatin stock, pressed, and served cold with aspic or its own jelly.
Origin of galantine
1350–1400; Middle English < Old French galentine, gala(n)tine jellied fish or other meat, perhaps ultimately < Dalmatian galatina; see gelatin
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
Examples from the Web for galantine
But the butter dealer was getting exacting, and asked for two slices of galantine.The Fat and the Thin
Breast of veal boned may be used instead of a fowl to make a galantine.The Skilful Cook
Braise the galantine for an hour in stock made from the bones of the fish.Nelson's Home Comforts
Then braise slowly for four to five hours, as directed for galantine of veal.
Take it up, strain the liquor, and let the galantine get nearly cold.
- a cold dish of meat or poultry, which is boned, cooked, stuffed, then pressed into a neat shape and glazed
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