1) Dish 2) French cuisine 3) Served cold
Found on
https://www.crosswordclues.com/clue/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 d...
Found on
http://en.wikipedia.org/wiki/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/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.encyclo.co.uk/local/21220
A pate-like dish made of the skin of a small animal, most often chicken or duck, which is stuffed with a forcemeat of this animal. Additional strips of meat, blanched vegetables, and truffles are also layered with the forcemeat. This is then wrapped or tied and poached in broth. Galantine are always served cold with their aspic, where as ballontine...
Found on
http://www.encyclo.co.uk/local/22282
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-contributions.php
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
classical preparation of boned meat or whole poultry that is stuffed or rolled, cooked, then glazed with gelatin and served cold.
Found on
http://www.patriciawells.com/glossary/
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/browse/QG.HTM
boned poultry or meat stuffed, rolled, cooked, glazed with gelatin, cold
Found on
http://www.slowtrav.com/france/restaurants/glossary.htm
[
n] - boned poultry stuffed then cooked and covered with aspic
Found on
http://www.webdictionary.co.uk/definition.php?query=galantine
noun boned poultry stuffed then cooked and covered with aspic; served cold
Found on
https://www.encyclo.co.uk/local/20974
No exact match found.
