Galantine
Galantinen ( French Galantines ) are sumptuous preparations made from whole, boned animals such as poultry or freshlings or parts such as the shoulder of pork , lamb , veal or deer with a farce of meat cubes , mushrooms , bacon and other things. They are usually served cold as a starter .
For preparation in the classic way, the animal or the shoulder or another suitable part is first boned without damaging the skin. Then it is filled with a farce of the same type of meat and other ingredients according to the recipe, rolled up, wrapped tightly in a cloth and slowly poached in a strong broth . After cooling, the cloth is removed and the galantine is usually covered with jelly or a chaudfroids sauce .
Typical galantines are:
- Chicken galantine ( galantine de volaille ): chicken breast and chicken farce, truffles , bacon, tongue , foie gras and pistachios in a boned chicken, cooked in beef stock and coated with white Chaudfroidsauce
- Duck galantine ( galantine de canard ): like chicken galantine, but cooked in duck stock
- Pheasant galantine ( galantine de faisan ): like chicken galantine , but cooked in game stock
- Galantine vom Frischling ( galantine de marcassin ): Fresh meat farce with truffles, ham , bacon, tongue, eggs and pistachios in a boned piglet, cooked in game stock and coated with jelly
- Lammgalantine ( galantine d'agneau ): Lamb farce with parsley , onions , liver , tongue, pickled cucumbers and egg coated in a boned lamb shoulder and with jelly
Similar to the galantine are the portion-sized ballottines as well as the rustic Italian zampone (pig's foot ).
