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Galantines

Galantines. Boned Poultry. Sewn in its natural casing. Poached in stock. Preserved in Chaud Froid / Aspic Gelee. Served Cold. Variations. Ballotine / Ballottine. Often deboned leg of poultry. Mousseline forcemeat. Stuffed in its natural casing; cone shape. Roasted.

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Galantines

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  1. Galantines • Boned Poultry. • Sewn in its natural casing. • Poached in stock. • Preserved in Chaud Froid / Aspic Gelee. • Served Cold.

  2. Variations

  3. Ballotine / Ballottine • Often deboned leg of poultry. • Mousseline forcemeat. • Stuffed in its natural casing; cone shape. • Roasted. • 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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