| Dictionary: gal·an·tine |
[Middle English galauntine, a kind of sauce, from Old French galatine, galentine, aspic, fish sauce, from Medieval Latin galentīnum, probably ultimately from gelāta, jelly, from feminine past participle of Latin gelāre, to freeze, coagulate. See gelatin.]
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| Food and Nutrition: galantine |
A dish of white meat or poultry, boned, rolled, cooked with herbs, glazed with aspic jelly, and served cold.
| Food Lover's Companion: galantine |
[GAL-uhn-teen; gal-ahn-TEEN] A classic French dish that resembles a meat-wrapped pâté. It's made from poultry, meat or fish that is boned and stuffed with a forcemeat, which is often studded with flavor- and eye-enhancers such as pistachio nuts, olives and truffles. The stuffed meat roll is formed into a symmetrical loaf, wrapped in cheesecloth and gently cooked in stock. It's then chilled, glazed with aspic made from its own jellied stock and garnished with items (such as pistachios, olives and truffles) that have been included in the filling. Galantines are normally served cold, cut in slices.
| WordNet: galantine |
The noun has one meaning:
Meaning #1:
boned poultry stuffed then cooked and covered with aspic; served cold
| Wikipedia: Galantine |
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 was already attributed to the chef of the marquis de Brancas,[1]
In the Middle Ages, the term galauntine, perhaps with the same connotations of gallantry, or galantyne 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[2], depending on the recipe. The sauce was used with fish and eels[3][4][5], and also with geese and venison[6].
The extravangant hyperbole of declarations of courtly love were burlesqued by Geoffrey Chaucer:
Was nevere pik walwed in galauntine
As I in love am walwed and vwounde.[7]
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Copyrights:
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 | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more |
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| Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
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| Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more |
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| WordNet. WordNet 1.7.1 Copyright © 2001 by Princeton University. All rights reserved. Read more |
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| Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Galantine". Read more |
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