Author Elfie V
Elfie

I find inspiration and joy in the kitchen as a passionate cooking enthusiast and culinary artist.

The word 'galantine' comes from the Italian word 'gallina', which means chicken. Galantine was very popular in France in the 18th century and was often served at grand banquets and celebrations.
Easy to cook and delicious Galantine.

Galantine is a traditional French dish consisting of deboned poultry, usually chicken or duck, that is pounded thin, rolled up, and then poached. The dish is often served cold or at room temperature and can be sliced to reveal the beautiful mincemeat filling. Galantine can be traced back to the 14th century when they were originally known as 'galettes'. The word 'galantine' comes from the Italian word 'gallina', meaning hen/chicken. In France, the dish became popular in the 18th century and was often served at grand banquets and celebrations. Galantine is named for its original preparation method, in which the rolled meat was wrapped in galantine cloth and poached. Nowadays, galantines are often made without cloth wrapping and can be served hot or cold. When served cold, the dish is typically sliced and served as an appetizer or main course. To make it easier, you can use aluminum foil instead of cloth wrapping. Galantine actually can be made from a variety of meats. It's typically pork-based, but you can also use chicken meat. The stuffing also often contains eggs, corned beef, ham, fried shallots, white bread (to soften the meat), and other spices. Galantine is also served with a special sweet and sour sauce or we call it galantine sauce. It's very easy to make, you only need onion, tomato sauce, Worcestershire sauce, ground nutmeg, oregano, and other spices. Also, you can add chili sauce if you like spicy, then thicken it with cornstarch. For complementary, you can add boiled carrots, beans, and other vegetables, also french fries to make it more delicious. Here's an easy recipe for Galantine with step-by-step to make it.

YIELDS 4 serving(s)
TOTAL TIME 75 minute(s)

Galantine dough

  • 500g minced chicken
  • 120g corned beef
  • 5 pieces of ham, coarsely chopped
  • 3 tbsp of fried shallots
  • 2 eggs
  • 2 pieces of white bread, soak and squeeze
  • 1 tsp salt
  • ½ tsp ground nutmeg
  • ½ tsp pepper
  • 2 tsp sugar

Galantine fillings

  • 2 boiled eggs

Galantine Sauce

  • 2 tsp butter
  • ½ onion, thinly sliced
  • 300 ml of water
  • 4-5 tbsp of tomato sauce
  • 1-2 tbsp chili sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp chicken powder
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp ground nutmeg
  • 2 tsp sugar
  • 1 tsp oregano
  • 1 tbsp cornstarch + a little water to thicken the sauce

Complementary

  • Boiled carrot
  • Boiled beans
  • French fries

Steps

1

Mix all the galantine dough ingredients, and mix well.

Step 1 of cooking Galantine.
2

Prepare aluminum foil with a size of 30x45 cm. Take ¼ of the dough, put it on aluminum foil, then put a boiled egg on it.

Step 2 of cooking Galantine.
3

After that, cover with ¼ of the dough again, and shape the dough into an oval shape as shown in the photo.

Step 3 of cooking Galantine.
4

Fold the aluminum foil so that the dough is tightly closed, then place it in the steamer. Do it one more time for the rest of the dough. Then steam for 25-30 minutes.

Step 4 of cooking Galantine.
5

Galantine Sauce: Saute the onions with butter until fragrant.

Step 5 of cooking Galantine.
6

Add water, tomato sauce, chili sauce, Worcestershire sauce, chicken powder, salt, pepper, nutmeg powder, sugar, and oregano. Stir well, and make sure the taste is sweet and sour.

Step 6 of cooking Galantine.
7

Mix the cornstarch with a little water, then slowly pour it into the galantine sauce when it boils, stir quickly until it thickens, and turn off the heat.

Step 7 of cooking Galantine.
8

Take the cooked galantine, cut it 1 cm thick, and serve it on a plate along with the galantine sauce and other complementary vegetables.

Step 8 of cooking Galantine.


Author Elfie V
Elfie

I find inspiration and joy in the kitchen as a passionate cooking enthusiast and culinary artist.

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