Galantine

{{short description|Stuffed meat dish from French cuisine}} thumb|300px|Duck galantine thumb|300px|Galantine with vegetables {{About||the racehorse|Galantine (horse)|broader context|Charcuterie}}

In French cuisine, '''galantine''' ({{IPA|fr|galɑ̃tin|lang}}) is a dish of boned, stuffed meat, most commonly poultry or fish, that is usually poached and served cold, often coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since boning poultry can be difficult and time-consuming for the novice, 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's origin was already attributed to the chef of the marquis de Brancas.<ref>As in A. Kettner (pseudonym of Eneas Sweetland Dallas), ''Kettner's Book of the Table: A Manual of Cookery,'' 1877. Louis, marquis de Brancas, prince de Nisaro (1672–1750), 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 ([http://www.napoleon-series.org/military/organization/etat/c_etatchapter2b.html ''État militaire de France pour l'année 1789'']).</ref>

In the Middle Ages, the term ''galauntine'' or ''galantyne'', perhaps with the same connotations of gallantry,<ref>''Galantyne'' was a suitable name for a spirited horse mentioned in Sir William St Loe's accounts 1559–60 (Mary S. Lovell, ''Bess of Hardwick, Empire Builder'' 2005:144, note 3).</ref> referred instead to any of several sauces made from powdered galangal root, usually made from bread crumbs with other ingredients, such as powdered cinnamon, strained and seasoned with salt and pepper. The dish was sometimes boiled or simmered before or after straining, and sometimes left uncooked,<ref>Austin, Thomas Austin, ''Two fifteenth-century cookery-books''. London: Oxford University Press, 1964. Pp. 77–78, HARLEIAN MS. 4016, ca. 1450CE</ref> depending on the recipe. Surviving recipes indicate that the sauce may have complemented fish, eels,<ref>{{cite book |editor=Thomas Austin |title=Two fifteenth-century cookery-books |orig-date=1450 |url=http://quod.lib.umich.edu/cgi/t/text/text-idx?c=cme;cc=cme;idno=CookBk;type=simple;rgn=div2;q1=pike%20in%20Galentyne;view=text;subview=detail;node=CookBk%3A7.3#hl2 |accessdate=2007-09-25 |year=1964 |language=Middle English |oclc=40718335 }}</ref><ref>{{Cite web |url=http://www.fridayvalentine.com/rafaella/sauce_class2004.pdf |title=Easy Medieval Sauces |access-date=2007-09-26 |archive-date=2021-01-26 |archive-url=https://web.archive.org/web/20210126101156/http://www.fridayvalentine.com/rafaella/sauce_class2004.pdf |url-status=dead }}</ref><ref>[http://www.godecookery.com/nboke/nboke73.html ''A Newe Boke of Olde Cokery'']</ref> geese, and venison.<ref>{{cite web |author=Ivan Day |website=Historic Food |title=Venison in Collops |url=http://www.historicfood.com/Venison.htm |accessdate=2009-02-22}}</ref> Galantine also appears in Geoffrey Chaucer's "To Rosamond", parodying extravagant declarations of courtly love: {{verse translation|Was nevere pik walwed in galauntine As I in love am walwed and vwounde.<ref>[http://www.wwnorton.com/nael/NOA/pdf/11Rosamond_1.pdf "To Rosamond"] in the Norton ''Anthology: Chaucer''. {{Webarchive|url=https://web.archive.org/web/20061109120855/http://www.wwnorton.com/nael/noa/pdf/11Rosamond_1.pdf |date=2006-11-09 }}</ref>|A pike was never wallow’d in galantine As I in love lie mired and wounded now.}}

==References== {{reflist|2}}

==External links== *[http://www.hertzmann.com/articles/2004/galantine/ Peter Hertzmann on galantine]

Category:Garde manger Category:Charcuterie Category:Stuffed meat dishes Category:French chicken dishes