"Small bundle." A type of loaf or galantine made from lean pieces of poultry, game, pork, fish, veal or rabbit, mixed with eggs, spices and other ingredients, wrapped in cloth, rolled into a cylindrical shape and set in aspic. Alternatively it is braised or roasted and served hot. Strictly speaking a galantine has diced meat and a ballotine has minced (US: ground) meat.
Game, skinned, braised and diced with a stuffing and seasoning. The mixture is kneaded and formed into a block, placed on a caul and rolled in this and then in cloth, to form a cylindrical shape. It is then cooked.
Goose, skinned, braised and diced with a stuffing and seasoning. The mixture is kneaded and formed into a block, placed on a caul and rolled in this and then in cloth, to form a cylindrical shape. It is then cooked.
Fish, skinned, braised and diced with a stuffing and seasoning. The mixture is kneaded and formed into a block, placed on a caul and rolled in this and then in cloth, to form a cylindrical shape. It is then cooked.
Shoulder of lamb stuffed with a galantine of a salpicon of pickled tongue, ham and black olives, wrapped in cloth and rolled into a cylindrical shape. It is then cooked and cooled and pressed, coated in aspic and served.
Boned, minced (US: ground) meat of a duck mixed with pork fat, breast meat, minced veal, egg yolks, foie gras and truffles, wrapped in the duck skin and poached.
A boned pheasant is skinned, braised and diced with a stuffing and seasoning. The mixture is kneaded and formed into a block, placed on a caul and rolled in this and then in cloth, to form a cylindrical shape. It is then cooked.
