Appears in
Professional Cooking

By Wayne Gisslen

Published 2014

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A galantine is a ground meat mixture—that is, a forcemeat—wrapped in the skin of the product it is made from, such as chicken or duck. A galantine is almost always poached, although, in some instances, it is roasted.

A galantine is made by rolling up a forcemeat in a large piece of skin, giving it a cylindrical or sausage shape that yields round slices. Consequently, the name galantine is also given to forcemeats or other mixtures (such as mousselines) that are rolled into a sausage shape in a piece of parchment, plastic film, or other material.