galantine

American  

[gal-uhn-teen, gal-uhn-teen] / ˈgæl ənˌtin, ˌgæl ənˈtin /

noun

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

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galantine British  

/ ˈɡælənˌtiːn /

noun

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

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Etymology

Origin of galantine

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

Example Sentences

Turkey galantine — a stuffed, boiled, and gelatinized cold confection — was a particular favorite for the upper classes in Victorian England.

From Salon • Dec. 18, 2021

She recalled her father carving a cold galantine of capon at Christmas, and her Aunt Cettina, who had a way with pasta, encouraging her to linger in the kitchen.

From New York Times • Jun. 9, 2012

That was her galantine, made from a generations-old recipe.

From Time Magazine Archive

Tied in a cloth, the galantine was put in water and bay leaves to cook slowly for six hours.

From Time Magazine Archive

Cold salmon and mayonnaise, cutlets in aspic, galantine of chicken soufflé.

From "Rebecca" by Daphne du Maurier