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:''For broader context, see charcuterie''. A galantine is a Polish 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's origin was already attributed to the chef of the marquis de Brancas.〔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'' )).〕 (The preparation is not always luxurious: Evelyn Waugh in his novel ''Men at Arms'' mentions "a kind of drab galantine which Guy seemed to remember, but without relish, from his school-days during the First World War".〔''Men at Arms'', Harmondsworth 1952, p 88〕) In the Middle Ages, the term ''galauntine'' or ''galantyne'', perhaps with the same connotations of gallantry,〔''Galantyne'' was a suitable name for a spirited horse mentioned in Sir William St Loe's accounts 1559–60 (Mary S. Lovell, ''Bess of Hardwick, Empire Builder'' 2005:144, note 3).〕 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,〔Austin, Thomas Austin, ''Two fifteenth-century cookery-books''. London: Oxford University Press, 1964. Pp. 77–78, HARLEIAN MS. 4016, ca. 1450CE〕 depending on the recipe. The sauce was used with fish and eels,〔(Easy Medieval Sauces )〕〔(''A Newe Boke of Olde Cokery'' )〕 and also with geese and venison. The extravagant hyperbole of declarations of courtly love were burlesqued by Geoffrey Chaucer: Was nevere pik walwed in galauntine During the Siege of Leningrad in 1941–1942, the authorities created galantine from 2,000 tons of mutton guts that had been found in the seaport, and later, calfskin, to feed the starving residents of Leningrad. ==See also== *Head cheese *Terrine *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「galantine」の詳細全文を読む スポンサード リンク
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