Galantines & Ballotines

Galantines and ballotines are rolls made from birds or cuts of meat that have been boned and stuffed. A galantine is shaped in a cylinder (so that it is easy to slice), then wrapped in a cloth and poached in stock. It is always served cold, usually in aspic. Chicken and turkey galantines often have a veal or ham stuffing, while a pork stuffing is more common for richer meats.

A ballotine may be rolled or sewn in a cushion shape (Fr. ballot, bundle); it is poached or braised to serve hot in a sauce made from the cooking liquid, or presented cold in aspic. Individual ballotines may be made from boned poultry legs. Dodine (Fr. dodu, meaning plump) is another word for ballotine; it also refers to a medieval poultry dish in spiced sauce.