What is the meaning ballotine?

What is the meaning ballotine?

: boned meat, poultry, or fish that is stuffed with seasoned meats or vegetables, rolled and tied into a bundle shape, and usually braised.

What is the difference between a ballotine and an galantine?

Here is how they differ from each another: – A galantine is shaped in a cylinder, making it easy to slice. Then it is wrapped in cloth and poached in stock. – A ballotine is may be poached or braised and usually is served hot in a sauce made from the cooking liquid.

What is a ballotine of beef?

+ Larger Image. French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

Whats the difference between a roulade and a ballotine?

Does the ballotine retain the shape of the original meat? Sort of. A ballotine is a whole bird that has had the bones removed, but remains in a single piece with the skin on. A roulade can be a small portion of boneless meat, chicken or fish that is rolled around a filling.

What is galentine kitchen?

In French cuisine, galantine (French: [galɑ̃tin]) is a dish of boned stuffed meat, most commonly poultry or fish, that is usually poached and served cold, often coated with aspic. The dish was sometimes boiled or simmered before or after straining, and sometimes left uncooked, depending on the recipe.

What are the types of galantine?


  • VI. PATES.

What is the term galantine?

: a cold dish consisting of boned meat or fish that has been stuffed, poached, and covered with aspic.

What does ballotine mean in cooking?

A Ballotine is traditionally a cylindrical rolled tube of boned chicken thigh, duck or other poultry. Most commonly stuffed with forcemeat’s, tomatoes, herbs, mousse’s and other ingredients. A Ballotine is usually tied or wrapped tightly, in cling wrap or aluminium foil, roasted, poached or braised.

What is gallentine?

What are the various steps used in preparation of ballotine?

Scrape away any other meat and fat from the skin; you should be left with a rectangular piece of skin. Season it lightly. Then replace the breasts with an additional 2 breasts to cover the whole skin with breast meat. Pull the false fillets from the breasts and use these to fill in any gaps.

How is galantine made?

Galantine is a way of preparing and presenting meat. It is meat (fowl or other), or fish, that is boned, flattened, then has a layer of stuffing put on top of it, then it’s rolled up like a Swiss roll (aka jelly roll) and poached. Often it’s wrapped in cheesecloth before poaching to hold it together.