Ballottine

Definition

Meat (usually chicken, fish, or game) that's deboned, filled, rolled tightly, and then tied or sewn before cooking. It's basically meat engineering for those who want stuffing without the bird.

Example Usage

The chicken ballottine was filled with foie gras and pistachios.

Origin

French 'ballotte' (little ball), referring to the rounded shape when rolled

Fun Fact

It requires serious butchering skills and looks like a fancy meat log when sliced—which is somehow elegant.

Source: Classical French culinary technique

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