Galantine is a French dish made of de-boned stuffed meat (poultry or fish), poached and served cold coated with aspic. Galantines are stuffed with forcemeat and usually pressed into a cylindrical shape. The name of the dish came from the decoration which makes it have a galant presentation at table. In the late 19th century the technique was attributed to the chef of the marquis de Brancas.
In the Middle Ages the term galauntine referred to any of the several sauces made from powdered galangal root and other ingredients. The dish was sometimes boiled or simmered before or after straining, sometimes was left uncooked, depending on the recipe.
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How to Make Galantines and Roulades, chefsblade.monster.com
Galantine de Poularde a recipe with comments, hertzmann.com