- In
French cuisine,
galantine (French: [galɑ̃tin]) is a dish of boned,
stuffed meat, most
commonly poultry or fish, that is
usually poached and served...
-
devoted to
prepared meat products, such as bacon, ham, sausage, terrines,
galantines, ballotines, pâtés, and confit,
primarily from pork.
Charcuterie is part...
- pâtés,
galantines, and confit. Less commonly, a
terrine may be
another food
cooked or
served in the
cooking dish
called a 'terrine'.
Galantine Meatloaf...
-
Galantine (1828 – 1847) was a
British Thoroughbred racehorse and
broodmare who won the
eighteenth running of the
classic 1000
Guineas at
Newmarket Racecourse...
-
scavenger in New York City to the ****istant of a
neurotic paparazzo, Les
Galantine (Steve Buscemi), then
falls in love with a
famous singer, K'harma. Toby...
-
types of meat
other than poultry.
Although ballotines are
related to
galantines, they are
distinctive by
being single-serving
items classified as entrées...
-
typically served cold, atop cold
meats and cold meat-based
dishes such as
galantine and terrine. The term "chaud froid"
means "hot-cold" in French. The sauce's...
-
Vorschmack (chopped herring)
Polish pasztet Food
portal Cretons Fatback Galantine Gefilte fish Head
cheese Offal Rillettes Foie gras
Liver paté
Liver spread...
- A
contemporary terrine and
galantine platter...
- charcuterie,
including quenelles, sausages, pâtés, terrines, roulades, and
galantines.
Forcemeats are
usually produced from raw meat,
except in the case of...
