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 galent&imacron;num, probably ultimately from gelata, jelly, from feminine past participle of Latin gelare, to freeze, coagulate; see gelatin.
- A dish of boned, stuffed meat (fish) that has been lightly poached, and is served cold