galantine — France
France
0
Galantine is a specialty of cuisine or charcuterie, composed of pieces of white meat (pork, veal, poultry, game) surrounding a mixture of forcemeat and salpicon, cooked in a stock from which a jelly is made. This jelly is used to glaze the galantine or to accompany it. Galantine indeed owes its name to the word "jelly".
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Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q923729) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.
Where this version sits
A single, final coordinate: France. Another version of the same dish, elsewhere, gets its own point.
Photo: Palauenc05 — CC BY-SA 4.0
