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cold stuffed meat, fish or poultry

Trout galantine with mushrooms

Galantine’ comes from an old French word for jelly, and is the same as a ballotine, only instead of round, a galantine is rectangular.

Traditionally cooked with trotters to form an aspic, a galantine can be poached or cooked in a bain-marie in the oven; today they are often prepared sous-vide.


Text © Dana Facaros

Image by Pille