Galantine - Glossary Term

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A French dish that is made with meat, poultry, or fish that is boned and stuffed, similar to a ballotine, and then cooked, but served cold instead of warm. It is formed into a roll, wrapped in cheesecloth or baking paper, and then slowly cooked by poaching it in stock. After cooking, the roll is chilled with the stock to form a jellied loaf, which is then sliced and served cold. Galantine is often flavored and decorated with ingredients such as olives, pistachio nuts, or truffles.