Ballotine is a laborious way of preparing a hot or cold main course.
The meat, poultry, rabbit or fish must be carefully deboned and flattened, then stuffed (usually a mix of chopped offal and seasoned, or foie gras), and formed into a roll, sometimes with a layer of rind on the outside. It is then tied up with a string, secured in cheesecloth and poached or braised in aspic, then served in slices.
It is similar to a galantine, only round instead of rectangular.
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