galantine

[ gal-uh n-teen, gal-uh n-teen ]

/ ˈgæl ənˌtin, ˌgæl ənˈtin /

a dish of boned poultry, wrapped in its skin and poached in gelatin stock, pressed, and served cold with aspic or its own jelly.

Also galatine.

Origin of galantine

1350–1400; Middle English < Old French galentine, gala(n)tine jellied fish or other meat, perhaps ultimately < Dalmatian galatina; see gelatin

Braise the galantine for an hour in stock made from the bones of the fish.

Nelson's Home Comforts |Mary Hooper
When the jelly thickens, but is not quite set, cover the galantine with it half an inch thick.

Choice Cookery |Catherine Owen
Take it up, strain the liquor, and let the galantine get nearly cold.

Choice Cookery |Catherine Owen
When making the galantine, of course, the dishes must be placed at a distance from each other at various parts of the table.

The Modern Housewife or, Menagere |Alexis Soyer

Then braise slowly for four to five hours, as directed for galantine of veal.

Choice Cookery |Catherine Owen

galantine

/ (ˈɡælənˌtiːn) /

a cold dish of meat or poultry, which is boned, cooked, stuffed, then pressed into a neat shape and glazed

C14: from Old French, from Medieval Latin galatina, probably from Latin gelātus frozen, set; see gelatine