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GalantineA pate-like dish made of the skin of a small animal, most often chicken or duck, which is stuffed with a forcemeat of this animal. Additional strips of meat, blanched vegetables, and truffles are also [..]
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GalantineBoned poultry, fish or white meat, stuffed, rolled and pressed into a symmetrical shape before being cooked, chilled and glazed with aspic. Served cold cut into slices.
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GalantineA traditional French dish made from poultry, meat or fish that is boned and stuffed with a forcemeat, and often studded with items such as pistachio nuts, olives and truffles.
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Galantine[French] A pate-like dish made of the skin of a small animal, most often chicken or duck, which is stuffed with a forcemeat of this animal. Additional strips of meat, blanched vegetables, and truffles [..]
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Galantine[French] A pate-like dish made of the skin of a small animal, most often chicken or duck, which is stuffed with a forcemeat of this animal. Additional strips of meat, blanched vegetables, and truffles [..]
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GalantineThis Jamaican dish is made from Jamaican poultry, Jamaican meat or Jamaican fish that is boned and stuffed with a forcemeat, which is often studded with flavor- and eye-enhancers such as pistachio nuts, olives and Jamaican truffles. The stuffed Jamaican meat roll is formed into a symmetrical loaf. T
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Galantineboned poultry or meat stuffed, rolled, cooked, glazed with gelatin, cold
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Galantine(n) boned poultry stuffed then cooked and covered with aspic; served cold
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Galantinea cold jellied dish of boned chicken, veal, game or fish.
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GalantineA fine cold dish of poultry or meat, boned, stuffed, braised in concentrated stock and coated and garnished with aspic
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Galantine(French) Meat or fish, generally poultry, that is de-boned fully or partially, stuffed, and rolled back together. Then poached and served cold, sometimes in aspic.
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GalantineGalantine: A forcemeat of poultry, game, fish, shellfish, or suckling pig, wrapped in a the skin of the bird or animal, if available, and Poached in an appropriate Stock; usually served cold in Aspic.
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Galantineclassical preparation of boned meat or whole poultry that is stuffed or rolled, cooked, then glazed with gelatin and served cold.
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