Galantine & Ballotine

-

 

Galantine

Chicken Galantine 

A galantine is an elaborate preparation that dates back to 17th century France. They were originally prepared by deboning a whole chicken, then combining its meat with minced veal, truffles, pork fat and other ingredients, plus a lot of seasonings, to make what's called a forcemeat, and then stuffing this forcemeat into the skin of the chicken. It was then tied up, wrapped in bacon and poached in a rich stock that would eventually jell when cooled.

The idea is very similar to the way foods were preserved in aspic or confit.

Indeed, like the aforementioned dishes, galantines were typically served cold, accompanied by the cold gelatinized stock and garnishes such as truffles, pistachios, and bacon.

Galantines were originally made specifically from chicken. (If you speak Spanish, you know that the word gallina means hen, and the words come from the same root.) But eventually the technique would be applied to other poultry and game birds such as turkey, partridge, pheasant, pigeon and so on.

Galantines are a classic example of the traditional art of garde manger, which includes making sausages, pâtés, terrines, and many other kinds of smoked, cured, pickled or otherwise preserved foods. Indeed, once cooled, a galantine could be stored for several days in a cool room.

It's fair to say that galantines are a form of sausage. Both are basically a bunch of chopped up stuff, heavily seasoned, squeezed into some sort of wrapper and then cooked.

The same could be said about the Scottish dish haggis, for that matter. Unlike galantines, however, which are wrapped up in the skin of the chicken, haggis is prepared in a casing made from a sheep's stomach. Still just another form of sausage, though.

Ballottine

Chicken Ballotine

Ballottines are galantines that are served hot rather than cold. After boning out the bird and combining the meat with additional ingredients as described above to make the forcemeat, the filling is wrapped in the skin and then tied in cheesecloth and braised until cooked through.

The braising liquid is then reduced to form a glaze, which is then brushed onto the ballottine before browning it in the oven. Ballottines could be served with either a light sauce such as veloute or supreme or a dark sauce such as espagnole.

A petite ballottine is what you'd get if you decided to make a ballottine using only the leg instead of the whole chicken.

And so for one thing, it's the entire leg of the chicken—the thigh plus the drumstick. After separating the leg from the rest of the carcass, you debone it, keeping the skin intact, then remove the meat and chop it up with other stuff and then wrap it back up in the skin and cook it.

Ballottines could also be prepared from other meats, such as lamb or veal, in which case it would involve deboning the shoulder and then rolling it around a stuffing of forcemeat and then tied with string rather than wrapping it in poultry skin.

 

Comments

Post a Comment

Popular posts from this blog

LARDER SECTION

-
Image
  LARDER Larder Kitchen   Definition & Introduction of Larder Work   The larder or Garde Manger is a department set aside for the storage of perishable food, both raw and cooked. It is the place where food stuffs such as meat; fish, poultry and game are prepared and made ready for cooking. In this department, all cold food items found on the menu such as Hors d’oeuvre cold fish or meat dishes, cold sauces, salad dressings are prepared and dressed. One particular special duty of this department is the preparation and presentation of all types of cold buffet, which are nowadays a feature of so many functions.   For these functions to be carried out, it is  essential  that: ·          The larder be separated from the kitchen and located in a cool place. At the same time, it must be close to the kitchen to avoid undue running between two departments which are closely interrelated. ·  ...
Read more

Differences Between Paté - Terrine, Galantine - Ballotine; & Mousse - Mousseline

-
Image
 Differences Between:   Paté -  Terrine Galantine -  Ballotine Mousse -  Mousseline   Assorted -  Cold Meat Platter  Paté -  Terrine Sr. No. Paté Terrine 1 Paté is lined with pastry casings Terrines are lined with pork fat 2 Derived from French word which means ‘paste’ Derived from Latin word ‘terra’ meaning earth. 3 Forcemeat used in Pate is finely chopped or pureed In this the forcemeat is slightly coarse 4 In this liver is used as main ingredient E.g. Paté de foie gras Various forcemeat can be used and layered one over the other 5 Baked in rectangular mould Cooked in double boiled in an oval earthenware dish 6 Sliced and served Served sliced or are scooped with spoons 7 Demoul...
Read more

Forcemeat: A Brief Introduction

-
Image
  Forcemeat   Forcemeats: The term Forcemeat or farce , is used to describe the basic mixture that needs to be prepared in order to produce charcuterie products. The word farce comes from the Latin farcire .  A farce or forcemeat is a ground seasoned mixture of meat, game, poultry, fish or vegetables, prepared as a dish on its own or used to stuff other numerous other items such as eggs, meat, fish and poultry, pastry shells and perhaps even pasta. Such dishes are prepared in the Garde Manger.  Forcemeats are used in the preparation of a various cold dishes such as pate, terrines, galantines, ballotines, quenelle, roulade, mousse and mousseline.   ·          Pate: from the old French paste, meaning paste. ·          Terrine: from the Latin Terra, meaning earth. ·          Galantine: from the old French galant, meaning gorgeous o...
Read more

SAUSAGE INTRODUCTION

-
Image
  Sausages                                                                    A sausage consists of ground meat, animal fat, salt and spices and sometimes other ingredients such as herbs; usually packed in a casing. Sausage making is a very old food preservation technique. Historically, the casing has been the intestines of the animal, though it is now generally synthetic. Sausage may be fresh or preserved by curing or smoking. Besides being eaten in its own, sausage is also used as an ingredient in other foods. Sausage is a natural outcome of efficient butchery. History: It is mostly assumed that sausages were involved by Sumarian, i.e. in Iraq today. Around 3000 BC, Chinese sausage Lachang, which consists of goat and lamb meat was first mentioned in 589 BC. Evidence suggests...
Read more

Forcemeat: Its types

-
Image
  Forcemeat: Its types   The term Forcemeat or farce, is used to describe the basic mixture that needs to be prepared in order to produce charcuterie products. The word farce comes from the Latin farcire.  A farce or forcemeat is a ground seasoned mixture of meat, game, poultry, fish or vegetables, prepared as a dish on its own or used to stuff other numerous other items such as eggs, meat, fish and poultry, pastry shells and perhaps even pasta.   Such dishes are prepared in the Garde Manger. Forcemeats are used in the preparation of a various cold dishes such as pate, terrines, galantines, ballotines, quenelle, roulade, mousse and mousseline.   Forcemeat: A key Component in the Art of Sausage Making   There are five primary types of forcemeat: ·         Campagne (Country Style) ·         Straight Method ·         Gratin Style ·  ...
Read more