Galantine
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- For broader context, see charcuterie.
A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since deboning poultry is thought of as difficult and time-consuming, 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 was already attributed to the chef of the marquis de Brancas,[1]
In the Middle Ages, the term galauntine, perhaps with the same connotations of gallantry, or galantyne referred instead to any of several sauces made from powdered galangal root, usually made from bread crumbs with other ingredients, such as powdered cinnamon, strained and seasoned with salt and pepper. The dish was sometimes boiled or simmered before or after straining, and sometimes left uncooked[2], depending on the recipe. The sauce was used with fish and eels[3][4][5], and also with geese and venison[6].
The extravangant hyperbole of declarations of courtly love were burlesqued by Geoffrey Chaucer:
Was nevere pik walwed in galauntine
As I in love am walwed and vwounde.[7]
[edit] See also
[edit] References
- ^ As in A. Kettner (pseudonym of Eneas Sweetland Dallas), Kettner's Book of the Table: A Manual of Cookery, 1877. Louis, marquis de Brancas, prince de Nisaro (1672-1750), had been governor of Provence and French ambassador to Spain; at the end of the Ancien Régime his son held the sinecure of governor of Nantes (État militaire de France pour l'année 1789).
- ^ Austin, Thomas Austin, Two fifteenth-century cookery-books. London: Oxford University Press, 1964. Pp. 77-78, HARLEIAN MS. 4016, ca. 1450CE
- ^ Thomas Austin, ed (1964) [1450] (in Middle English). Two fifteenth-century cookery-books. OCLC 40718335. http://quod.lib.umich.edu/cgi/t/text/text-idx?c=cme;cc=cme;idno=CookBk;type=simple;rgn=div2;q1=pike%20in%20Galentyne;view=text;subview=detail;node=CookBk%3A7.3#hl2. Retrieved 2007-09-25.
- ^ Easy Medieval SaucesPDF (104 KiB)
- ^ A Newe Boke of Olde Cokery
- ^ Ivan Day. "Historic Food". http://www.historicfood.com/Venison.htm. Retrieved 2009-02-22.
- ^ Norton Anthology: Chaucer, "To Rosamond": "There was never a pike wallowed in galauntine sauce as I in love am wallowed and rolled". To Rosamond"
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