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.

See also

• head cheese
• terrine
• turducken

External links

• Peter Hertzmann on galantine

French cuisine | Meat

Galantine | Galantine