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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Ballotine ： ウィキペディア英語版 Ballotine A ballotine is traditionally a boned thigh part of the chicken, duck or other poultry stuffed with forcemeat and other ingredients. It is tied to hold its shape and sometimes stitched up with a trussing needle. A ballotine is cooked by roasting, braising or poaching. A ballotine is often shaped like a sausage or re-formed to look like the leg, often with a cleaned piece of bone left in the end. In today's commercial kitchens a ballotine is often made from other parts of poultry like the leg meat, also today's ballotine may be made using many types of meat and not always poultry. Although ballotines are related to galantines they are distinctive by being single-serve items classified as entrées as opposed to relevés.〔Le Répertoire De La Cuisene Standard Edition L. Saulnier〕 They are also served hot or cold, whereas a galantine will be served cold. ==See also== *Gooducken *Turducken 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Ballotine」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.