A French dish that is made with meat, poultry, or fish that is boned and stuffed, similar to a ballotine, and then cooked, but served cold instead of warm. It is formed into a roll, wrapped in cheesecloth or baking paper, and then slowly cooked by poaching it in stock. After cooking, the roll is chilled with the stock to form a jellied loaf, which is then sliced and served cold. Galantine is often flavored and decorated with ingredients such as olives, pistachio nuts, or truffles.
There currently aren't any reviews or comments for this term. Be the first!