A culinary dish made from boned meat or poultry that is stuffed with forcemeat, rolled, tied, and often served hot or cold.
From French 'ballottine,' derived from 'ballotte' (small ball), referring to the ball or bundle shape the meat forms after rolling. The technique became popular in French cuisine during the 18th century.
A ballottine is basically elegant trash—chefs take bones and scraps of meat, grind them into forcemeat, stuff it back into boned meat, wrap it up like a present, and transform it into restaurant-worthy fine dining, which is why French chefs loved this technique for using every part of an animal.
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