This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


stuffed deboned rabbit, fish or poultry in a roll

Rabbit ballotine with crisp pancetta, prune purèe and grain mustard.

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 with a mix of chopped offal and seasonings, 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.


Text © Dana Facaros

Image by Mike_fleming