galantine
A French dish of boned meat, usually poultry or fish, stuffed with forcemeat, pressed into a cylinder, poached, and served cold, often coated with aspic and lavishly decorated.
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About this dish
Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since boning poultry can be difficult and time-consuming for the novice, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is galant, or urbane and sophisticated. In the later nineteenth century the technique's origin was already attributed to the chef of the marquis de Brancas.