INTRODUCTION TO GALANTINE

GALANTINE & BALLOTINE

DEFINITION

Galantine is taken from the French word “Gallant” means the elegant nature of the presentation.

Galantine is a boned poultry or game animal such as rabbit, stuffed with forcemeat. Which is boned & trussed or reinforced with armatures to resemble the natural shape of the animal in old era.

Modern galantines are more often rolled into an even, elongated shape, resembling a thick sausage.

The meat of the poultry or game may be left attached to the skin in its natural position.

Galantine is poached then left to cool in a rich stock (made of animal bones) then it may be braised briefly.

EQUIPMENT REQUIRED FOR PREPARATION:

  • BONING KNIFE
  • CHEESE CLOTH
  • KITCHEN TWINE or THREAD WITH NEEDLE
  • BRAIZER
  • STEAK HAMMER

PREPARATION OF GALANTINE:

It has three stages:

  • PRE-PREPARATION
  • ASSEMBLING
  • COOKING

PRE-PREPRATION OF GALANTINE:

The preparation  of a pheasant galantine is outlined below

  • TRIM THE PHEASANT
  • SKIN THE PHEASANT
  • REMOVE THE MEAT FROM THE BONES
  • MARINATE THE BREAST MEAT AND SKIN
  • PREPARE A STOCK FROM THE BONES
  • PREPARE A STRAIGHT METHOD FORCEMEAT

ASSEMBLING OF GALANTINE:

  • LAYOUT OF MOLD
  • ROLLING OF GALANTINE
  • TIEING OF GALANTINE

COOKING OF GALANTINE:

  • POACHING
  • BRAISING

DEFINITION OF BALLOTINE:

  • This is a smaller relative of the galantine .
  • It is an excellent method for using the leg portions of poultry when the breasts have been used in other preparations.
  • The leg bones are removed leaving the skin and meat intact.
  • Forcemeat is stuffed in the pocket formed by the removal of the bones.
  • The preparation should be the shape of a small ball or ham.
  • The  ballotine is normally roasted or braised.
  • However , it can be glazed with aspic or coated with chaud-froid sauce and served cold.
  • In either case they are a product of the Garde Manger department.