Galantine

Classically, a galantine was poached, boned, stuffed chicken, but nowadays it can mean a breast of veal, a duck, or a turkey prepared in this way. Pâtés and galantines are both fairly cheap to make but a lot of work. Gourmet shops get so much money for a simple pàté de campagne, which is really nothing more than gussied-up meatloaf, they rarely bother with anything so time-consuming as a galantine. You may not wish to go to all this bother very often (even though