SC - Gallantine/Ballotine refs

[CBlackwill at aol.com]

Greetings to this fair assembly,

    I am looking for a primary source reference for either a Ballotine of 
Pork, or Gallantine.  These may have been listed under other names, as I am 
not sure if these names were used in "period".  Essentially, they are both 
mixtures of pork and other meats (these in the form of a forcemeat or pate) 
wrapped in chicken skin and tied into a cylindrical shape and 
poached/braised.  The Ballotine, technically, would be wrapped in muslin 
(cheesecloth).  Any help would be appreciated.  I have plenty of great modern 
recipes for these, but am looking for something documentable.

In service to the Crown,
Balthazar of Blackmoor