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A galantine is a French dish of boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since deboning poultry is thought of as difficult and time-consuming, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is galant, or urbane and sophisticated. In the later nineteenth century the technique was already attributed to the chef of the marquis de Brancas,1
In the Middle Ages, the term galauntine, with the same connotations of gallantry, referred instead to any of several sauces made from powdered galangal root, usually made from brown bread or fish blood with powdered cinnamon and other ingredients, strained and seasoned with salt and pepper. The dish was boiled or simmered before or after straining, depending on the recipe. The sauce was primarily used with fish.234
The extravangant hyperbole of declarations of courtly love were burlesqued by Geoffrey Chaucer:
Was nevere pik walwed in galauntine
As I in love am walwed and vwounde.5
See also
- head cheese
- terrine
- turducken - A dish consisting of a partially de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The thoracic cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird.
References
- ^ As in A. Kettner (pseudonym of Eneas Sweetland Dallas, Kettner's Book of the Table: A Manual of Cookery, 1877 The old marquis de Brancas had been governor of Provence and French ambassador to Spain; at the end of the Ancien Régime his son held the sinecure of governor of Nantes (État militaire de France pour l'année 1789).
- ^ [1450] (1964) in Thomas Austin: Two fifteenth-century cookery-books (in Middle English). OCLC 40718335. Retrieved on 2007-09-25.
- ^ Easy Medieval SaucesPDF (104 KiB)
- ^ A Newe Boke of Olde Cokery
- ^ Norton Anthology: Chaucer, "To Rosamond": "There was never a pike wallowed in galauntine sauce as I in love am wallowed and rolled". To Rosamond"
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