Galantine
From Wikipedia, the free encyclopedia
A galantine is a French dish of 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 difficult and time-consuming, this is a rather elaborate dish, which is often lavishly decorated.
[edit] See also
- head cheese
- terrine
- turduckenusually a cold cut in which leg of poultry is stuffed with forced meat
[edit] External links
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