galantines

Julia spent her mornings in class and her afternoons “home-practicing” what she learned on poor Paul, who suffered through countless failed soufflés, galantines, and fondues.

A Covert Affair Jennet Conant 2011

Julia spent her mornings in class and her afternoons “home-practicing” what she learned on poor Paul, who suffered through countless failed soufflés, galantines, and fondues.

A Covert Affair Jennet Conant 2011

Usually served two to a dish, the “apples” are warm, breast-shaped mounds of white meats, rather like galantines in composition, with nipples and veins of ham showing faintly under a layer of chicken skin, or, “if you want to go to the expense,” the skin of a suckling pig.40 These were very popular; there are fast-day versions using fish as well.

Savoring The Past Wheaton Barbara Ketcham 1983

Usually served two to a dish, the “apples” are warm, breast-shaped mounds of white meats, rather like galantines in composition, with nipples and veins of ham showing faintly under a layer of chicken skin, or, “if you want to go to the expense,” the skin of a suckling pig.40 These were very popular; there are fast-day versions using fish as well.

Savoring The Past Wheaton Barbara Ketcham 1983

Line a fire-proof china dish with very thin slices of unsmoked bacon which has been scalded; make some veal force-meat such as directed for galantines; fill the holes in the centre of the rings of cucumber till it is level with the surface on both sides; wrap each up in a slice of bacon broad enough to cover it.

Choice Cookery Catherine Owen

On the other hand, galantines of game, although the birds may be still smaller, are so full of flavor that it overwhelms that of the dressing.

Choice Cookery Catherine Owen

_Ballotines_ are small galantines made by treating small birds as directed in last recipe, only that the force-meat should have a larger proportion of truffles, and be made of the same kind of bird; for instance, grouse would have rich force-meat of grouse.

Choice Cookery Catherine Owen

And on going down into the kitchen, do you imagine that you would set about making your galantines as peacefully as you will presently?

The Fat and the Thin ��mile Zola 1871

The art was formally refined in classical French cuisine, which gave us galantines and ballotines.

chicagotribune.com - 2009

Later Threlkeld and his classmates displayed their creations - pâtés, terrines, galantines and other cold foods - at a final-exam buffet to which family and friends had been invited.

unknown title 2009