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.
MAKING OF GALANTINE
Galantines is rolls made from birds or cuts of meat that have been boned and stuffed .A galantine is shaped in a cylinder (so that it is easy to slice ), then wrapped in a cloth and poached in stock .It is always served cold ,usually in spic ,Chicken and turkey galantine often have a real or ham stuffing , while a pork stuffing is more common for richer meats.
PRESENTING GALANTINES & BALLOTINES-
When sliced a galantine displays an attractive mosaic of meat and stuffing dotted with nuts, olives,chunks of ham or pork fat and sometimes truffles slices are arranged flat on the dish so that they scarcely overlap. The classic decoration is a shiny coating of aspic and sometimes part of the galantine is left unsliced to coat with chaudfroid sauce.A garnish such as stuffed tomatoes adds colour but it is not obligatory
given the colourful appearance of the dish itself.
PROBLEM IN COOKING – If cooked too fast ,busts ,if overdone, dry for storage refrigerate for 3 days .
GALANTINES :
Duck apricot (Belgium )
Fish asparagus ( France)
Tuna Fish roll (Spain)
Turkey Sherry and Truffles(Spain)
Capon and Mushroom (France)
Ham and bacon(UK)