1 / 5

Galantines

Explore the art of preparing boned poultry galantines preserved in chaud froid, served cold, or indulging in savory roulades that can be enjoyed hot or cold. Delight your taste buds with these exquisite variations!

reubena
Download Presentation

Galantines

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  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.

More Related