1) Chicken dish 2) Poultry dish 
A ballotine is traditionally a boned thigh part of the chicken, duck or other poultry stuffed with forcemeat and other ingredients. It is tied to hold its shape and sometimes stitched up with a trussing needle. A ballotine is cooked by roasting, braising or poaching. A ballotine is often shaped like a sausage or re-formed to look like the leg, oft...
A Pate
usually poultry boned, stuffed, and rolled.
usually poultry, boned, stuffed, rolled