A dish of boned, seasoned meat—usually poultry—that is rolled, cooked, and served cold in aspic, often sliced.
From Old French 'galatine,' possibly from 'galantine' meaning 'galanty' or fine, though origins are uncertain. The dish became popular in medieval and Renaissance European cuisine, particularly in France.
A galantine is one of the most impressive dishes in classical French cooking because it requires real skill—you have to debone a whole chicken or duck without tearing the skin, stuff it with forcemeat, roll it perfectly, and poach it so it stays intact while looking beautiful when sliced.
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