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Galantines

Galantines. Boned Poultry. Sewn in its natural casing or synthetic casing. Poached in stock. Preserved in Chaud Froid / Aspic Gelee. Served Cold & cut into slices. Variations. Ballotine / Ballontine. Often deboned leg of poultry. Mousseline type of forcemeat.

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Galantines

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  1. Galantines • Boned Poultry. • Sewn in its natural casing or synthetic casing. • Poached in stock. • Preserved in Chaud Froid / Aspic Gelee. • Served Cold & cut into slices.

  2. Variations

  3. Ballotine / Ballontine • Often deboned leg of poultry. • Mousseline type of forcemeat. • Stuffed in its natural casing; cone shape. • Braised, roasted or baked. • Served Hot or Cold.

  4. Dodine • Made exclusively from Duck or Goose. • Roasted. • Served Hot.

  5. Roulade • Not limited to poultry. • Boned. • Not rolled in natural casings. • Poached, roasted, braised. • Served Hot or Cold.

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