Definitions for galantineˈgæl ənˌtin, ˌgæl ənˈtin
This page provides all possible meanings and translations of the word galantine
Random House Webster's College Dictionary
gal•an•tineˈgæl ənˌtin, ˌgæl ənˈtin(n.)
a dish of boned, stuffed poultry, fish, or meat poached and served cold usu. with aspic.
Origin of galantine:
1350–1400; ME < OF galentine, gala(n)tine jellied fish or other meat
boned poultry stuffed then cooked and covered with aspic; served cold
A dish of boned, stuffed meat (or fish) that has been lightly poached, and is served cold
a dish of veal, chickens, or other white meat, freed from bones, tied up, boiled, and served cold
A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since deboning poultry is thought of as difficult and time-consuming, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is galant, or urbane and sophisticated. In the later nineteenth century the technique's origin was already attributed to the chef of the marquis de Brancas. In the Middle Ages, the term galauntine or galantyne, perhaps with the same connotations of gallantry, referred instead to any of several sauces made from powdered galangal root, usually made from bread crumbs with other ingredients, such as powdered cinnamon, strained and seasoned with salt and pepper. The dish was sometimes boiled or simmered before or after straining, and sometimes left uncooked, depending on the recipe. The sauce was used with fish and eels, and also with geese and venison.
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