What is Galantine?
Galantine is a food that is usually prepared by exploiting a duck, chicken, fish or a similar animal and then stuffing it and rolling into a cylindrical shape. A scored animal is usually poisoned or similarly cooked and administered cold, usually with a coating of gelatin or aspic. Galantine has been a French food that has been prepared for centuries, and if it is ready today, there may still be remarkable dishes that raise a large number of comments and admiration from those at the dining table. Due to one common method for the production of this food, this process begins with decisions on ingredients to be used as a free meat base. Forcememet is a mixture of meat and fat ready for use in dishes such as sausages, pâtes and rolls, grinding or other emulsification to consistency, which is neededly smooth.
In the most traditional and complicated recipes for Galantin, this mixture of meat and fat, often pork, often cured overnight before it is together. Duck, goose, chicken, fishOr another animal similar in size is then thoroughly performed and open as much as possible. The bones should be held for a bag fluid in which Galantin will eventually be cooked. Other pieces of meat, vegetables or other ingredients are then layered by a trolley inside poultry or fish.
The scored animal was then rolled firmly with a mixture of Forcemeate and other flavors safely sealed inside. This is held by a skewer, then the whole thing is packed in a muslin or something similar and tied to be sealed during cooking. The whole volume is placed in a large supply together with reserved bones and other spices and other flavors with some liquid and then poisoned.
As soon as it is completely cooked, galantin and tense poaching liquids are cooled until they completely cool, often overnight. Hiding the liquid is then clarified and cooked for about half or two -thirds of the original volume. Gelatin is also addedto ensure that the aspic is rubber enough. This aspic is then cooled until it reaches consistency, such as syrup, and then generously painted through the chilled galantin. Then decorations such as chopped vegetables or nuts can be added, with other layers of aspical brushed and leaving cooling, building a gelatin coating that holds the decoration in place. The food is then served cold, usually cut into relatively thin and can be served with traditional spices such as Dijon mustard.