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Culinary Dictionary
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| Category: Culinary terms and techniques |
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| Term(s) | ||
Charcuterie | ||
 The word "charcuterie" is taken from the French chair cuite, meaning the cooking of meats, and generally refers to prepared and preserved meats. Charcuterie consists of salami, terrines, sausages, galantines, confit, ballotines, liver mousse and p?’t???. Traditional garnishes include grain mustard, cornichons, toast points, Port-soaked sour cherries and fleur de sel (an expensive crystallized French salt). Ballotine and galantine: These are generally prepared from fowl or pork. The meat is boned, stuffed, rolled and poached until set. Ballotine is served hot; galantine is served cold. |