[h1]Cooking Term[/h1]
Ballottine: a Hot or cold dish based on meat, poultry, games birds or fish in Aspic. The flesh is boned, stuffed with forcemeat, rolled, and tied up with string, usually rapped in muslin cloth - sometime in the skin – then Poached or braised in stock. The other type of ballotine is called the small ballotine (la petite ballotine) which consist of a chicken leg boned and stuffed and cooked until tender using the same method as for the large one braised or poached.