FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
GALANTINES
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II
would appear to be the sauce for seasoning galantines, whether of lampreys, pork, or any other food, and as in all cases the galingale is mentioned, it is more than probable the galingale originated the word galantine. The galingale is described by saverly as a plant of the sedge family (allied to ginger), the root having "an agreeable spicy odor, in which it resembles the roots of some East Indian grasses that, when moistened, are used by the English to perfume their house.
The original galantine was little else than a hot, spicy sauce; as we know it now it is a dish of solid, boned, freely-seasoned meat, tied in a cloth.
