A dish of boned, stuffed meat or fish that is poached and served cold coated with aspic.
A mold of boned, seasoned, boiled white meat, as chicken or veal, chilled and served in its own jelly or with aspic.
A dish of boned, stuffed meat (fish) that has been lightly poached, and is served cold.
Origin of galantine
Middle 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 gelatin