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galantineenUK
gal·an·tine G0012700 (găl′ən-tēn′)n. A dish of boned, stuffed meat or fish that is poached and served cold coated with aspic.
[Middle English galauntine, a kind of sauce, from Old French galatine, galentine, aspic, fish sauce, from Medieval Latin galentīnum, probably ultimately from gelāta, jelly, from feminine past participle of Latin gelāre, to freeze, coagulate; see gelatin.]galantine (ˈɡælənˌtiːn) n (Cookery) a cold dish of meat or poultry, which is boned, cooked, stuffed, then pressed into a neat shape and glazed[C14: from Old French, from Medieval Latin galatina, probably from Latin gelātus frozen, set; see gelatine]gal•an•tine (ˈgæl ənˌtin, ˌgæl ənˈtin)
n. a dish of boned, stuffed poultry, fish, or meat poached and served cold usu. with aspic. [1350–1400; Middle English < Old French galentine, gala(n)tine jellied fish or other meat] Thesaurus| Noun | 1. | galantine - boned poultry stuffed then cooked and covered with aspic; served colddish - a particular item of prepared food; "she prepared a special dish for dinner" |
TranslationsgalantineenUK
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