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Definition of Galantine
1. Noun. Boned poultry stuffed then cooked and covered with aspic; served cold.
Definition of Galantine
1. n. A dish of veal, chickens, or other white meat, freed from bones, tied up, boiled, and served cold.
Definition of Galantine
1. Noun. A dish of boned, stuffed meat (or fish) that has been lightly poached, and is served cold ¹
¹ Source: wiktionary.com
Definition of Galantine
1. [n -S]
Lexicographical Neighbors of Galantine
Literary usage of Galantine
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery by Alexis Soyer (1847)
"galantine de Faisan aux truffes. Bone two pheasants if for a flanc, one if for
a cold entree, lay it out before you and proceed exactly as for a galantine ..."
2. The Cook's Dictionary and House-keeper's Directory: A New Family Manual of by Richard Dolby (1830)
"The galantine being quite cold, take away the cloth and bacon, ... Take a saucepan,
line it with bacon, put in the galantine, put round it f' in i onions, ..."
3. The Royal Cookery Book: (le Livre de Cuisine) by Jules Gouffé, Alphonse Gouffé (1869)
"... Wrap the galantine in a napkin, and tie each end securely ; tie it across in
two places, to keep the galantine of an oval shape with round ends; ..."
4. Mrs. Gilpin's Frugalities: Remnants and 200 Ways of Using Them by Susan Anna Brown (1883)
"galantine.—Two cupfuls of cold veal, chopped fine, and measured without pressing ;
half a cupful of cold ham, with a little of the fat chopped with it. ..."
5. Folk-etymology: A Dictionary of Verbal Corruptions Or Words Perverted in by Abram Smythe Palmer (1882)
"galantine (Fr.), a cold dish made of minced meat, especially fowl, and jelly, so
spelt apparently from an accommodation to Lat.gallina(Fr.geline), a fowl, ..."
6. The Young Cook's Guide, with Practical Observations: A New Treatise on by I. Roberts (1836)
"299— galantine. First take the tendons from off a breast of veal, and then take
out the bones; beat it well with a cutlet beater, sprinkle the inside with a ..."
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