Definition
A deboned poultry or meat that's stuffed, rolled, poached, and served cold in aspic, because apparently the French looked at perfectly good chicken and thought it needed more work. The centerpiece of fancy cold buffets and culinary masochism.
Example Usage
The galantine took eight hours to prepare and was gone in twenty minutes, which is why modern chefs prefer things that don't require deboning entire birds.
Origin
French, possibly from 'galine' (chicken) or Old French 'galentine' (jelly)
Fun Fact
Galantines are often confused with ballotines—the difference is galantines are always served cold while ballotines can be hot or cold, but both require too much effort.
Source: Classical French charcuterie terminology
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