FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
GALANTINE
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
A dish of white meat or poultry, boned, rolled, cooked with herbs, glazed with aspic jelly and served cold.
Ward, Artemas. 1923. The Encyclopedia of Food. New York, Number Fifty, Union Square.
is a fowl, game fish, or other meat, boned, stuffed and roasted - or boiled or braised - then pressed and cut in slices or put in molds, covered with aspic jelly and decorated with truffles. "Goose liver galantine" and "sweetbread galantine" are also set in bases of well seasoned, fine-chopped pork mixture in place of aspic jelly.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a dish of white meat or fish that is boned, cooked, pressed, and served cold in aspic.
