galantine
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gal·an·tine
(găl′ən-tēn′)n.
A dish of boned, stuffed meat or fish that is poached and served cold coated with aspic.
[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, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
galantine
(ˈɡælənˌtiːn)n
(Cookery) a cold dish of meat or poultry, which is boned, cooked, stuffed, then pressed into a neat shape and glazed
[C14: from Old French, from Medieval Latin galatina, probably from Latin gelātus frozen, set; see gelatine]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
gal•an•tine
(ˈgæl ənˌtin, ˌgæl ənˈtin)n.
a dish of boned, stuffed poultry, fish, or meat poached and served cold usu. with aspic.
[1350–1400; Middle English < Old French galentine, gala(n)tine jellied fish or other meat]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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| Noun | 1. | galantine - boned poultry stuffed then cooked and covered with aspic; served cold dish - a particular item of prepared food; "she prepared a special dish for dinner" |
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