galantine

galantine

[gal-uhn-teen, gal-uhn-teen]
noun
a dish of boned poultry, wrapped in its skin and poached in gelatin stock, pressed, and served cold with aspic or its own jelly.
Also, galatine.


Origin:
1350–1400; Middle English < Old French galentine, gala(n)tine jellied fish or other meat, perhaps ultimately < Dalmatian galatina; see gelatin

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galantine (ˈɡælənˌtiːn)
 
n
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]

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