Ballottins

Rabbit ballotines , with fried pancetta and vegetables

Ballottines or ballotines ( French for "small bale, parcel") are small galantines rolled in meat or fish . As usual with galantines, they are served cold, but sometimes also warm ( à la nage ) with a suitable sauce as a starter.

For the preparation of z. B. Chicken ballottins (French. Ballottines de volaille ) are boned chicken legs without cutting them, filled with a chicken farce, sewn up, steamed or braised and served warm with a sauce. There are numerous variants, such as the Garibaldi ballottins , which are filled with veal and chicken , cured tongue and truffles - with a tomato sauce made from the roast stock .

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