Galantine is a French dish made by deboning and stuffing a duck, chicken, fish, or similar animal, then poaching and serving it cold with a coating of aspic. The preparation process can take several days, including making forcemeat, layering ingredients, rolling, poaching, and coating with aspic. It is served cold and often garnished with chopped greens or nuts.
Galantine is a dish typically prepared by deboning a duck, chicken, fish, or similar animal and then stuffing and rolling it into a cylindrical shape. The boneless is typically poached or similarly cooked and served cold, usually with a coating of aspic or aspic. Galantine is a French dish that has been prepared for centuries and when prepared today can still be a noteworthy dish that elicits a fair amount of commentary and admiration from those at the dinner table.
Depending on the steps that are taken, usually regarding how elaborate and impressive a galantine someone wishes to make, the preparation process for this dish can often take several days. Considering a common method for preparing this dish, the process begins by deciding on the ingredients to be used as the basis for the strength meat. Forcemeat is a mixture of meat and fat prepared for use in dishes such as sausages, pates and rolls by grinding or emulsifying them into a fairly smooth consistency.
In more traditional and elaborate recipes for galantine, this mixture of meat and fat, often pork, is aged overnight before being ground together. A duck, goose, chicken, fish or other similar sized animal is then completely boned and opened as wide as possible. The bones must be saved for the poaching liquid in which the galantine will eventually be cooked. Additional chunks of meat, vegetables, or other ingredients are then layered with the forced-meat inside the poultry or fish.
The boneless animal is then rolled up tightly with the forced-meat mixture and other flavorings sealed tightly inside. This is held closed with a skewer, then the whole thing is wrapped in muslin or something similar and tied to keep it sealed while cooking. The whole bundle is placed in a large pot along with the reserved bones and any other additional spices and flavorings, along with some liquid and then poached.
Once it is fully cooked, the strained poaching and galaching liquids are refrigerated until completely chilled, often overnight. The poaching liquid is then clarified and reduced to about one-half to two-thirds of its original volume. Gelatin is also added to ensure that the aspic is chewy enough. This aspic is then chilled to a syrup-like consistency and is then brushed generously onto the chilled galantine. Garnishes such as chopped greens or nuts can then be added, with further layers of aspic brushed and allowed to cool, creating a gelatin coating that holds the garnish in place. The dish is then served cold, usually sliced quite thinly and may be served with traditional condiments such as Dijon mustard.
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