GALANTINE

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's origin was already attributed to the chef of the marquis de Brancas.

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galantine

Noun

  1. A dish of boned, stuffed meat (or fish) that has been lightly poached, and is served cold


The above text is a snippet from Wiktionary: galantine
and as such is available under the Creative Commons Attribution/Share-Alike License.

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