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.