What is the difference between galantine and ballotine?

Galantines are simply chicken pates cooked in its own skin. (which are almost interchangeable) in that they have a ground meat stuffing, neither are cooked in a mold. … – A ballotine is may be poached or braised and usually is served hot in a sauce made from the cooking liquid.

What does galantine mean?

Definition of galantine

: a cold dish consisting of boned meat or fish that has been stuffed, poached, and covered with aspic.

What is galantine in food production?

In French cuisine, galantine (French: [galɑ̃tin]) is a dish of boned stuffed meat, most commonly poultry or fish, that is usually poached and served cold, often coated with aspic.

How do you serve galantine?

To serve, slice the galantine into 1-cm thick slices. Place a slice on each serving plate along with some aspic. Garnish with a cornichon and a small spoonful of Dijon-style mustard.

What is the definition of a roulade?

Definition of roulade

1 : a florid vocal embellishment sung to one syllable. 2 : a slice of usually stuffed meat that is rolled, browned, and steamed or braised.

Whats the difference between a roulade and a ballotine?

Does the ballotine retain the shape of the original meat? Sort of. A ballotine is a whole bird that has had the bones removed, but remains in a single piece with the skin on. … A roulade can be a small portion of boneless meat, chicken or fish that is rolled around a filling.

Which of the following method of cooking is used for galantine?

A galantine is forcemeat rolled up in poultry skin and poached; a roulade is forcemeat rolled up in cheesecloth or plastic wrap before poaching. With a roulade, you can also use sliced meat as the outer layer before rolling it into the cheesecloth.

What is the difference between ballotine and roulade?

The galantine is prepared by skinning and boning a chicken or other poultry. … The two major differences are instead of rolling the poultry evenly for the ends of the breasts to meet, the bird is rolled into a pinwheel shape, and the roulade is cooled by chilling it after it has been removed from the poaching liquid.

What are the various steps used in preparation of roulade?

Preparation
  • Line a baking sheet with waxed paper; brush with oil. Arrange chicken breasts in a single layer on prepared sheet and brush all over with oil. …
  • Preheat oven to 450°. …
  • Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes.

What does the word ballotine mean?

Definition of ballotine

: boned meat, poultry, or fish that is stuffed with seasoned meats or vegetables, rolled and tied into a bundle shape, and usually braised.