a mold of boned, seasoned, boiled white meat, as chicken or veal, chilled and served in its own jelly or with aspic
Origin of galantineMiddle English galentine from Old French from Medieval Latin galatina, jelly from Classical Latin gelata, feminine past participle of gelare: see gelatin
A dish of boned, stuffed meat or fish that is poached and served cold coated with aspic.
Origin of galantineMiddle English galauntine a kind of sauce from Old French galatine, galentine aspic, fish sauce from Medieval Latin galentīnum probably ultimately from gelāta jelly from feminine past participle of Latin gelāre to freeze, coagulate ; see gelatin .
- A dish of boned, stuffed meat (fish) that has been lightly poached, and is served cold