1. 
   galantine
   [n] - boned poultry stuffed then cooked and covered with aspic
   Found op http://www.webdictionary.co.uk/definition.php?query=galantine
   
   
2. 
   Galantine
   Gal'an·tine noun [ French galantine .] A dish of veal, chickens, or other white meat, freed from bones, tied up, boiled, and served cold. Smart.
   Found op http://www.encyclo.co.uk/webster/G/3
   
   
3. 
   galantine
   noun boned poultry stuffed then cooked and covered with aspic; served cold
   Found op http://wordnetweb.princeton.edu/perl/webwn?s=galantine
   
   
4. 
   Galantine
   • (n.) A dish of veal, chickens, or other white meat, freed from bones, tied up, boiled, and served cold.
   Found op http://thinkexist.com/dictionary/meaning/galantine/
   
   
5. 
   Galantine
   A dish of white meat which has been boned, sometimes stuffed, rolled, cooked, pressed and glazed with aspic to be served cold.
   Found op http://www.greatbritishkitchen.co.uk/index.php?option=com_content&task=view
   
   
6. 
   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 ...
   Found op http://en.wikipedia.org/wiki/Galantine
   
   
7. 
   Galantine
   a piece of boned out meat stuffed and rolled, cooked and often served cold with a glaze.
   Found op http://www.encyclo.co.uk/visitor-contributions.php
   
   
8. 
   Galantine
   Galantine is a dish which consists usually of a white meat, boned, well flavoured with stuffing, and made into a roll or pressed into a shape. It is served cold and has a glazed surface.
   Found op http://www.probertencyclopaedia.com/browse/QG.HTM
   
   
9. 
   galantine
   1) Dish
   Found op http://www.mijnwoordenboek.nl/EN/crossword-dictionary/galantine/1
   
   

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