• WordNet 3.6
    • n galantine boned poultry stuffed then cooked and covered with aspic; served cold
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Webster's Revised Unabridged Dictionary
    • n Galantine A dish of veal, chickens, or other white meat, freed from bones, tied up, boiled, and served cold.
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Century Dictionary and Cyclopedia
    • n galantine A sauce in cookery made of sopped bread and spices.
    • n galantine A dish of veal, chicken, or other white meat, boned, stuffed, tied tightly, and boiled with spices and vegetables. It is served cold with its own jelly.
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Chambers's Twentieth Century Dictionary
    • n Galantine gal′an-tīn a dish of poultry or veal, boned, tied up tight, cooked, and served cold.
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Webster's Revised Unabridged Dictionary
F. galantine,
Chambers's Twentieth Century Dictionary
Fr.,—Low L. galatina for gelatina, jelly. See Gelatine.


In literature:

The hot roast was a fillet with truffles, and the cold roast a galantine of guinea fowl in jelly.
"Nana, The Miller's Daughter, Captain Burle, Death of Olivier Becaille" by Emile Zola
The galantine passes from hand to hand.
"Cyrano de Bergerac" by Edmond Rostand
But the butter dealer was getting exacting, and asked for two slices of galantine.
"The Fat and the Thin" by Emile Zola
I'm much more disposed to make love to Letty Clancy than to go in for galantine and champagne.
"Lord Kilgobbin" by Charles Lever
There was only one small dish of galantine.
"The Chink in the Armour" by Marie Belloc Lowndes
Take it up, strain the liquor, and let the galantine get nearly cold.
"Choice Cookery" by Catherine Owen
Braise the galantine for an hour in stock made from the bones of the fish.
"Nelson's Home Comforts" by Mary Hooper
Galantines are very handsome dishes, not very difficult to make, and generally popular.
"Culture and Cooking" by Catherine Owen
Galantine of Pheasant a la Mode.
"Dressed Game and Poultry à la Mode" by Harriet A. de Salis
His maxim was, 'Keep the "plat d'argent" for a mayonnaise or a galantine.
"The Daltons, Volume II (of II) Or,Three Roads In Life" by Charles James Lever
Place the galantine and the bones of the fowl in a kettle, with an onion, carrot, celery, bouquet of herbs, and a tablespoonful of salt.
"The Century Cook Book" by Mary Ronald
Lobster mayonnaise, cold salmon, devilled shrimps, galantines, pastry, whipped cream.
"The Oyster" by A Peer
But Mrs. Galantine returned to the charge.
"Laid up in Lavender" by Stanley J. Weyman
Galantine of chicken, squab, etc., may be prepared in the same manner.
"The Hotel St. Francis Cook Book" by Victor Hirtzler