Lưu ý: Bản dịch của mục này hiện đang được kiểm tra chất lượng, vì vậy một số nội dung tạm thời chỉ hiển thị bằng tiếng Anh.
Mục từ này chưa được dịch sang ngôn ngữ của bạn, vì vậy nội dung gốc được hiển thị bên dưới.
galantine
This term is primarily used in professional culinary contexts and high-end gastronomy. It describes a specific technique of deboning meat and stuffing it to create a decorative, chilled loaf, distinguishing it from a ballotine, which is typically cooked on the bone and served hot.
Because it is a specialized culinary term, it is rarely encountered in casual conversation and is most common in cookbooks, menus, or professional kitchen environments. It carries a connotation of precision, craftsmanship, and traditional French charcuterie.
Ý nghĩa
Ví dụ
The chef prepared a chicken galantine stuffed with pistachios and truffles.
I wonder if the galantine will be served as an appetizer or a main course.
Would you like a slice of the duck galantine with some cornichons?
The chilled galantine glistened under the dining room lights.
A traditional galantine requires precise poaching to maintain its texture.
This fish galantine is surprisingly light and refreshing.
This fish galantine is surprisingly light and refreshing.
He remembered the taste of the veal galantine from his childhood in France.
The recipe calls for the galantine to be pressed overnight in a mold.