from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A dish of boned, stuffed meat or fish that is poached and served cold coated with aspic.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A dish of boned, stuffed meat (or fish) that has been lightly poached, and is served cold
from the GNU version of the Collaborative International Dictionary of English
- n. A dish of veal, chickens, or other white meat, freed from bones, tied up, boiled, and served cold.
from The Century Dictionary and Cyclopedia
- n. A sauce in cookery made of sopped bread and spices.
- n. A dish of veal, chicken, or other white meat, boned, stuffed, tied tightly, and boiled with spices and vegetables. It is served cold with its own jelly.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. boned poultry stuffed then cooked and covered with aspic; served cold
Bring to boiling point, and put in the "galantine," as the chicken roll is called.
To serve, cut the "galantine" in the thinnest possible slices, and serve it with a salad, either celery, or mixed vegetables, or plain lettuce; or it may be served with a sauce tartar or plain mayonnaise dressing.
Turkey is boned precisely the same as you bone a "galantine" of chicken.
When ready to serve, wipe the mold with a warm cloth, and turn the "galantine" on to a long platter.
Crystal Mountain's Thistle Pub & Grille, located in Kinlochen, a Scottish-inspired lodge near the Clipper quad lift, might sound rather bar-like and it does have a wide selection of Scottish ales, Michigan wines, designer martinis and single malt whiskeys, but it's helmed by CIA-trained executive chef Darren Hawley who regularly whips up such exquisitely delicious delights as smoked pheasant and morel galantine with pickled beet and goat cheese gateau.
I am not saying spend three hours making a chicken galantine.
Next, a galantine of duck was laid on the table beside a hash of chicken simmered in cream.
Later these skins would be stuffed with foie gras and goose meat to make a galantine a cold French dish involving forcemeat pressed into a cylinder and poached.
Aside from deveining and cutting away the trouble spots, Gilles and Danie were deeming which livers were worthy of being preserved wholethe equivalent of grade Aand which should be used for pt, aiguillettes, galantine or magret slices wrapped around foie gras.
So important was my induction into the ways that Mrs. Townsend had taken a rare break from preparing the luncheon galantine to bear witness.
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