- fish, that is
usually poached and
served cold,
often coated with a****.
Galantines are
often stuffed with forcemeat, and
pressed into a
cylindrical shape...
-
devoted to
prepared meat products, such as bacon, ham, sausage, terrines,
galantines, ballotines, pâtés, and confit,
primarily from pork.
Charcuterie is part...
- pâtés,
galantines, and confit. Less commonly, a
terrine may be
another food
cooked or
served in the
cooking dish
called a 'terrine'.
Galantine Meatloaf...
- charcuterie,
including quenelles, sausages, pâtés, terrines, roulades, and
galantines.
Forcemeats are
usually produced from raw meat,
except in the case of...
-
types of meat
other than poultry.
Although ballotines are
related to
galantines, they are
distinctive by
being single-serving
items classified as entrées...
- and
Perspectives 87 (1987): 91–93
Joseph R. Conlin, Bacon,
Beans and
Galantines: Food and
Foodways on the
Western Mining Frontier,
University of Nevada...
-
manger and
specializes in
making prepared meat products, such as terrines,
galantines, ballotines, pâtés, and confits,
primarily from pork,
although confits...
- sausages. Pork is
further made into
charcuterie products such as terrines,
galantines, pâtés and confits. Some
sausages such as
salami are
fermented and air-dried...
-
Sauces Snacks and Canapes/Snacks &
Sandwiches (US)
Soups Terrines,
Pates &
Galantines Vegetables Wine In addition,
there was a 50-page
booklet "The Well-Equipped...
-
Vorschmack (chopped herring)
Polish pasztet Food
portal Cretons Fatback Galantine Gefilte fish Head
cheese Offal Rillettes Foie gras
Liver paté
Liver spread...
