Definitions

from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A dish of boned, stuffed meat or fish that is poached and served cold coated with aspic.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A dish of boned, stuffed meat (or fish) that has been lightly poached, and is served cold

from the GNU version of the Collaborative International Dictionary of English

  • n. A dish of veal, chickens, or other white meat, freed from bones, tied up, boiled, and served cold.

from The Century Dictionary and Cyclopedia

  • n. A sauce in cookery made of sopped bread and spices.
  • n. A dish of veal, chicken, or other white meat, boned, stuffed, tied tightly, and boiled with spices and vegetables. It is served cold with its own jelly.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. boned poultry stuffed then cooked and covered with aspic; served cold

Etymologies

Middle English galauntine, a kind of sauce, from Old French galatine, galentine, aspic, fish sauce, from Medieval Latin galentīnum, probably ultimately from gelāta, jelly, from feminine past participle of Latin gelāre, to freeze, coagulate; see gelatin.
(American Heritage® Dictionary of the English Language, Fourth Edition)

Examples

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