Galantine

Ing masakan Prancis, galantine (  ) yaiku panganan saka daging de-boned diiseni, paling umum unggas utawa iwak, sing poached lan dadi kadhemen, ditutupi karo aspic . Galantine asring diisi karo forcemeat, lan ditekan dadi bentuke silinder . Amarga unggas deboning dianggep angel lan akeh wektu, iki minangka sajian sing cukup rumit, sing asring dihias kanthi mewah, mula jenenge, nggawe presentasi ing meja sing galak, utawa penting lan canggih. Ing pungkasan abad kesembilan belas, asal usul teknik kasebut wis diwenehake karo koki marquis de Brancas . As in A. Kettner (pseudonym of Eneas Sweetland Dallas), Kettner's Book of the Table: A Manual of Cookery, 1877. Louis, marquis de Brancas, prince de Nisaro (1672–1750), had been governor of Provence and French ambassador to Spain; at the end of the Ancien Régime his son held the sinecure of governor of Nantes (État militaire de France pour l'année 1789). 

Ing Abad Pertengahan, istilah galauntine utawa galantyne, bisa uga kanthi konotasi galaksi sing padha, Galantyne was a suitable name for a spirited horse mentioned in Sir William St Loe's accounts 1559–60 (Mary S. Lovell, Bess of Hardwick, Empire Builder 2005:144, note 3). malah nyebutake sawetara saos sing digawe saka oyot lengkuas bubuk, biasane digawe saka roti kanggo bahan liyane, kayata kayu manis bubuk, disaring lan dibumboni uyah lan mrico . Piring kasebut kadang digodhog utawa direndhem sadurunge utawa sawise disaring, lan kadhang kala isih ora dimasak, Austin, Thomas Austin, Two fifteenth-century cookery-books. London: Oxford University Press, 1964. Pp. 77–78, HARLEIAN MS. 4016, ca. 1450CE gumantung saka resep. Saos iki digunakake nganggo iwak lan welut,   A Newe Boke of Olde Cokery lan uga angsa lan wisa

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