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A dish of boned, stuffed meat or fish that is poached and served cold coated with aspic.

[Middle English galauntine, a kind of sauce, from Old French galatine, galentine, aspic, fish sauce, from Medieval Latin galentīnum, probably ultimately from gelāta, jelly, from feminine past participle of Latin gelāre, to freeze, coagulate; see gelatin.]


(Cookery) a cold dish of meat or poultry, which is boned, cooked, stuffed, then pressed into a neat shape and glazed
[C14: from Old French, from Medieval Latin galatina, probably from Latin gelātus frozen, set; see gelatine]


(ˈgæl ənˌtin, ˌgæl ənˈtin)

a dish of boned, stuffed poultry, fish, or meat poached and served cold usu. with aspic.
[1350–1400; Middle English < Old French galentine, gala(n)tine jellied fish or other meat]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.galantine - boned poultry stuffed then cooked and covered with aspic; served cold
dish - a particular item of prepared food; "she prepared a special dish for dinner"
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References in periodicals archive ?
that will feature first-course selections like house-cured and smoked salmon with warm potato galette and lemon grass creme fraiche and four entree selections including the filet of Dover sole, lobster galantine, brown butter Brussels sprouts leaves, saffron potatoes and lobster fondue.
The piece de resistance of Aklay, though, was something he taught students at a cooking class in Cafe Adriana the day before: duck galantine.
Hors d'reuvres assortis, Potage: creme de riz chantilly; Releves froides: Mayonnaise de saumon l'Huitres et homards, dinde truffe en galantine decoree, cochon de lait a l'anglaise, jambon de york glace; Entres chauds: petit-bouches a la reine, poulet a la marengo, cotelette d'agneau villeroy, filet pique aux champignons; Legumes: petit-pois aux petit beurre; Rotis: dinde farci a l'algerienne, quartier de cochon a l'anglaise; Dessert: puding a la diplomatique, bavarois a la vanille, gateau de noix, tourte d'amande, yema quemada, petit four.
This year The Gallery restaurant hosted its first 10-course degustation and wine pairing evening where dishes included scallop and apple with a cauliflower veloute, warm lobster club, galantine of poussin, vanilla panna cotta and tarte tatin.
Three-course set menu includes soups and salads, crab bisque with shaved fennel, roast turkey galantine with apricot and sage stuffing and cheesecake.
Most consumers are familiar with many of the variations of salami, dry-cured ham and sausage, but charcuterie also encompasses pat', rillettes, confit, mousse, galantine and many other specialty items.
All the above models use the first order approach, for alternative, multi-dimensional, approach see Erevelles, Dutta and Galantine (2004).
The eighty-two recipes include goose breast, chicken galantine, chocolate torte, plum dumplings, gulyasleves (goulash soup), doboschtorte, linzertorte, mazelokich (layered matzoh and fruit dessert typically served by Czech Jews during Passover), and Gesundheitskuchen (good health cake) brought to mothers of newborns.
Following this with tinned sweet potatoes, he may dig out of his tins a whole roast fowl, half a roast fowl and sausage, galantine of game, camp pie, lunch tongue, ox tongues, spiced beef, Oxford sausages, smoked sausage, or chicken, ham and tongue sausage.
Another Spanish dish familiar to Filipinos is stuffed boneless chicken called galantine which was napped with a subtle mushroom gravy.
An average-sized maintenance staff can count on using the better part of a day to test a building with about 200 emergency lighting fixtures in it, such as a shopping center or large school, Galantine notes.