[h1]Cooking Term[/h1]
Galantine: a dish made from lean piece of poultry, game, pork, veal, or rabbit, mixed with a forcemeat containing eggs, spices, and various other ingredients and pressed into a symmetrical shape. Galantine are cooked in Aspic Stock and served cold as entree, glazed with aspic( the name come from the Old French Galantine meaning "Jelly").

Galantines are sometime cooked wrapped in muslim cloth, which gives them a cylindrical shape, strictly speacking, they should then be called Ballantines.

Galantine can also be made with fish: a soupresse of fish, which was cooled under a board with a weight on the top. that was a form of galantine.