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 are also [..]

Boned 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.

A 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.

[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 [..]

[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 [..]

This 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

boned poultry or meat stuffed, rolled, cooked, glazed with gelatin, cold

(n) boned poultry stuffed then cooked and covered with aspic; served cold

a cold jellied dish of boned chicken, veal, game or fish.

A fine cold dish of poultry or meat, boned, stuffed, braised in concentrated stock and coated and garnished with aspic

(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.

Galantine: 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.

classical preparation of boned meat or whole poultry that is stuffed or rolled, cooked, then glazed with gelatin and served cold.