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

[Huette von Ahrens]

So, Christianna, since you formerly called it a
ballantine, does that mean your friend braised
then poached it?  :-)

Huette

--- Christine Seelye-King
<kingstaste at mindspring.com> wrote:
> >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
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
>
http://www.ansteorra.org/mailman/listinfo/sca-cooks



=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.

__________________________________
Do you Yahoo!?
Protect your identity with Yahoo! Mail AddressGuard
http://antispam.yahoo.com/whatsnewfree