Ballottines and galantines are prepared identically, the only difference being that a ballottine may be served hot or cold, and a galantine is always served cold. Classically they are made with a large spring chicken or duck. The poultry is boned, keeping the skin as intact as possible, and the skin is set aside. The meat is finely ground, seasoned, and placed inside the intact skin and rolled. It is then wrapped in a clean towel or piece of linen, tied securely with kitchen string, and poached in an aromatic white stock. Ballottines may also be roasted. The interior design may include small diced pieces (salpicons) of poultry and garnishes of pork fat, hazelnuts, pistachios, or other appropriate ingredients.