Presenting Galantines and Ballotines

When sliced, a galantine or cold ballotine displays an attractive mosaic of meat and stuffing dotted with nuts, olives, chunks of ham or pork fat, and sometimes truffles. Slices are arranged flat on the dish so that they scarcely overlap. The classic decoration is a shiny coating of aspic and sometimes part of the galantine is left unsliced to coat with chaudfroid sauce. A garnish such as stuffed tomatoes adds color but is not obligatory given the colorful appearance of the dish itself.

When a ballotine is served hot, it is essentially a boned stuffed roast. A generous garnish of vegetables is usually cooked with it and the braising liquid makes a rich sauce.