Recipes
Culinary Dictionary
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| Category: Meats and poultry |
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| Term(s) | ||
Galantine | ||
 A pate-like dish made from the skin of a small animal, most often chicken or duck, which is then stuffed with forcemeat from the same animal. Additional strips of meat, blanched vegetables and truffles are also layered with the forcemeat and then wrapped or tied, before being poached in broth. Galantine is always served cold with aspic, where as ballottines may be served hot or cold. Ballottines and Galantine are often used interchangeably. |