A galantine is an elaborate preparation that dates back to 17th century France. They were originally prepared by deboning a whole chicken, then combining its meat with minced veal, truffles, pork fat, and other ingredients, plus a lot of seasonings, to make what's called a forcemeat and then stuffing this forcemeat into the skin of the chicken. It was then tied up, wrapped in bacon and poached in a rich stock that would eventually jell when cooled.
Galantine: Coldmeat
Froid means Cold Meats
Galantine is Cold Meat
Recipe
Ballotines are just like Galantines
Snapshot
Guillotine For Gala Time
No comments:
Post a Comment