galantine

[ gal-uhn-teen, gal-uhn-teen ]

/ ˈgæl ənˌtin, ˌgæl ənˈtin /

noun

a dish of boned poultry, wrapped in its skin and poached in gelatin stock, pressed, and served cold with aspic or its own jelly.

Also galatine.

Origin of galantine

1350–1400; Middle English <Old French galentine, gala(n)tine jellied fish or other meat, perhaps ultimately <Dalmatian galatina;see gelatin

Words nearby galantine

Galahad, Sir, galah session, galangal, galant, galantamine, galantine, galanty show, Galápagos Islands, Galashiels, Galata, galatea

Dictionary.com UnabridgedBased on the Random House Unabridged Dictionary, © Random House, Inc. 2020

Example sentences from the Web for galantine

Braise the galantine for an hour in stock made from the bones of the fish.
Nelson's Home Comforts|Mary Hooper
When the jelly thickens, but is not quite set, cover the galantine with it half an inch thick.
Choice Cookery|Catherine Owen
Take it up, strain the liquor, and let the galantine get nearly cold.
Choice Cookery|Catherine Owen
When making the galantine, of course, the dishes must be placed at a distance from each other at various parts of the table.
The Modern Housewife or, Menagere|Alexis Soyer

Then braise slowly for four to five hours, as directed for galantine of veal.
Choice Cookery|Catherine Owen

British Dictionary definitions for galantine

galantine

/ (ˈɡælənˌtiːn) /

noun

a cold dish of meat or poultry, which is boned, cooked, stuffed, then pressed into a neat shape and glazed

Word Origin for galantine

C14: from Old French, from Medieval Latin galatina, probably from Latin gelātus frozen, set; see gelatine

Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

单词	galantine
释义	galantine [ gal-uhn-teen, gal-uhn-teen ] / ˈgæl ənˌtin, ˌgæl ənˈtin / noun a dish of boned poultry, wrapped in its skin and poached in gelatin stock, pressed, and served cold with aspic or its own jelly. Also galatine. Origin of galantine 1350–1400; Middle English <Old French galentine, gala(n)tine jellied fish or other meat, perhaps ultimately <Dalmatian galatina;see gelatin Words nearby galantine Galahad, Sir, galah session, galangal, galant, galantamine, galantine, galanty show, Galápagos Islands, Galashiels, Galata, galatea Dictionary.com UnabridgedBased on the Random House Unabridged Dictionary, © Random House, Inc. 2020 Example sentences from the Web for galantine Braise the galantine for an hour in stock made from the bones of the fish. Nelson's Home Comforts\|Mary Hooper When the jelly thickens, but is not quite set, cover the galantine with it half an inch thick. Choice Cookery\|Catherine Owen Take it up, strain the liquor, and let the galantine get nearly cold. Choice Cookery\|Catherine Owen When making the galantine, of course, the dishes must be placed at a distance from each other at various parts of the table. The Modern Housewife or, Menagere\|Alexis Soyer Then braise slowly for four to five hours, as directed for galantine of veal. Choice Cookery\|Catherine Owen British Dictionary definitions for galantine galantine / (ˈɡælənˌtiːn) / noun a cold dish of meat or poultry, which is boned, cooked, stuffed, then pressed into a neat shape and glazed Word Origin for galantine C14: from Old French, from Medieval Latin galatina, probably from Latin gelātus frozen, set; see gelatine Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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