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

[Christine Seelye-King]

>From the  Encyclopedia of Food & Wine,
http://www.psgrill.net/Encyclopedia/ENCYCLOPEDIA.html:

ballotine, ballottine (Fr. ) A large piece of meat, often poultry or
occasionally fish, which is boned, possibly stuffed, rolled or shaped,
braised or roasted, and served hot or cold; ballottine is often confused
with galantine, which is poached and served cold with its own jelly;
also known as dodine.

galantine (Fr.) Boned poultry, or occasionally fish or meat, stuffed,
rolled or shaped, poached in gelatin stock and served cold surrounded
by its own aspic; often confused with ballotine, which is similar in
construction but braised or roasted and served either hot or cold.



I always remembered them by B=Ballotine=Braising, G=Galantine=Gelatine (and
poaching)
Christianna