Galantine is a dish of traditional French cuisine. Galantine prepared from lean meat – veal, beef, rabbit, turkey, chicken, and juicy fish.
Galantine is a type of a circle similar to familiar filler. It is boiled in broth, steamed, or baked with the addition of broth. Translated as “galantine” from French as “jelly.” In the context of galantine always looks beautiful and elegant, it is often cooked for the holiday table. To the meat, add herbs, spices, mushrooms, pieces of vegetables, dried fruits.
How to cook
Bird or fish is cut so that the skin remained intact, and then doing a gentle stuffing. Important: after cooking meat to whip it with a blender until smooth. Bit fancier than the weight, the better you will get the galantine.
This filling leftover from cutting the skin and sew it with a cooking thread. Meat galantine folds in a tight roll and boiled in broth, steamed, or baked.
What are the toppings?
The beef filling contains lots of ingredients. It is eggs, mushrooms, nuts, onions, and everything that can improve to make galantine delicious and beautiful. Add layers of scrambled eggs, pancakes, small whole pieces of meat, poultry, and vegetables.
For Togashi minced meat, add soaked in milk bread. And spices – onion, garlic, and bacon, which are first fried in vegetable oil. Often galantine, you can find pistachios, greens, herbs, slices of boiled eggs, truffles, Foie Gras, or caviar.
Cooking secrets
- Broth for galantine should be as strong; then it will be more jelly.
- To base the jelly remained light, add a piece of fresh meat and beaten egg white with water.
- If the loaf to cook without the skin, roll it up with the cooking thread, not lose form.
- Galantine to have a uniform shape while it cools down, it should be kept under heavy cover.
- Skin for galantine should be inside and outside proselyte and rubbed with spices.
- Before serving, slice the galantine into thin slices and arrange on a serving plate and garnish with lemon wedges, herbs, or fresh vegetables.