Look up: galantine

1. galantine
   [n] - boned poultry stuffed then cooked and covered with aspic
   Found on http://www.webdictionary.co.uk/definitio
   
   
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 on http://www.encyclo.co.uk/webster/G/3
   
   
3. galantine
   noun boned poultry stuffed then cooked and covered with aspic; served cold
   Found on http://wordnetweb.princeton.edu/perl/web
   
   
4. Galantine
   • (n.) A dish of veal, chickens, or other white meat, freed from bones, tied up, boiled, and served cold.
   Found on http://thinkexist.com/dictionary/meaning
   
   
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 on http://www.greatbritishkitchen.co.uk/ind
   
   
6. Galantine
   a piece of boned out meat stuffed and rolled, cooked and often served cold with a glaze.
   Found on http://www.encyclo.co.uk/visitor-contrib
   
   
7. 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 on http://www.probertencyclopaedia.com/brow
   
   
8. Galantine
   :For broader context, see charcuterie. 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 thoug...
   Found on http://en.wikipedia.org/wiki/Galantine