[Sca-cooks] Ballottines and Galantines, was: Ballantines

[Susan Fox-Davis]

Thanks Auntie!  I've been driving myself nutsoid, trying to find 
"ballantine" on Google without a reference to the book publisher or the ale.

Selene C.

Huette von Ahrens wrote:

>Actually the proper spelling is "ballottine".
>
>According the the Oxford Companion to Food:
>
>*Ballottine, a French tern which refers to a hot 
>or cold dish consisting of meat or poultry that
>has been boned, stuffed, rolled, tied up (often
>inside a cloth), and braised or poached.  Its 
>name is a diminutive form of French "ballotte",
>which in turn is derived from "balle", meaning
>'bale', to which a ballottine has an obvious
>resemblence in form, although very much smaller.*
>
>The OCF does not give the history of this dish.
>Nor does the Larousse Gastronomique.
>
>However, the LG did point me to Galantine, which
>is related.  This is what the OCF says about
>Galantines:
>
>*Galantine, a culinary term in both English and
>French, whose derivation presents complicated
>questions which have been summarized by Ayro
>(1993).
>
>In early English cookery books, the term referred
>to a sauce, previously written as 'galandine' and
>before that as 'cameline'.  Even in the late 17th
>century it is clear from the recipes of Robert 
>May (1685) that galantine then was a 
>dark-coloured sauce made with vinegar,
>breadcrumbs, cinnamon, and sometimes other
>spices.
>
>Further back still, before developing into the
>name of a sauce, galantine had meant simply the
>jellied juices of fish or meat.  This sense
>lingered on in France and eventually, in the 18th
>century, crossed the Channel to England and
>assumed there, as in France, its current meaning
>of a preparation of white meat, 'boned, cooked,
>pressed, and served cold with aspic'.*
>
>So, while I can see a resemblence of a ballottine
>to "olives of beef" [or various other spellings],
>at this time I would say that both ballottines 
>and galantines [as the meat dish, not the sauce]
>are not period.
>
>Huette
>
>--- Stefan li Rous <StefanliRous at austin.rr.com>
>wrote:
>
>>Christianna mentioned:
>>
>>>He was making a Ballantine (meats wrapped and
>>>
>>cooked
>>
>>>to form concentric circles when sliced).  He
>>>
>>had  venison filet to use
>>
>>>as the center, but as the whole thing was
>>>
>>assembled and ready to go, 
>>
>>>the
>>>venison could not be found.
>>>
>>Does anyone know if this dish is period? It
>>sounds a lot like a 
>>soteltie they would make, although fairly
>>simple in shape. Kind of like 
>>a tubular Turkducken(sp?).
>>
>>Are these wrapped in a dough? Are these just
>>made of meats or are there 
>>other things used, such as a paste between the
>>layers or perhaps 
>>vegetable layers as well as meat layers?
>>
>>Stefan
>>--------
>>THLord Stefan li Rous    Barony of Bryn Gwlad  
>> Kingdom of Ansteorra
>>    Mark S. Harris           Austin, Texas     
>>    
>>StefanliRous at austin.rr.com
>>**** See Stefan's Florilegium files at: 
>>http://www.florilegium.org ****
>>
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>
>=====
>Blessed are they who can laugh at themselves for they 
>shall never cease to be amused.
>
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