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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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ballottine a French term which refers to a hot or cold dish consisting of meat or poultry that has been boned, stuffed, rolled, tied up (often inside a cloth), and braised or poached. Its name is a diminutive form of French ballotte, which in turn is derived from balle, meaning ‘bale’, to which a ballottine has an obvious resemblance in form, although very much smaller.