Galantine
France
About Galantine
Galantine is an elegant classic of French cooking: a boned chicken or other poultry stuffed with a seasoned meat filling, rolled tightly, poached in stock and served cold in slices. It is often coated in aspic, a savory jelly, which makes it glossy.
The bird is carefully boned while keeping the skin whole, then filled with a mix of minced veal or pork, often flavored with cognac, spices, pistachios and truffles. When sliced, the colorful filling creates a beautiful mosaic pattern.
Galantines have been part of grand French buffets for centuries and were a showpiece of formal banquets and charcuterie. Making one takes skill and time, which is why they are now mostly seen at special occasions and in fine delicatessens.
Ingredients
- chicken
- ground veal
- pistachios
- truffles
- cognac
- stock
- gelatin
- spices