A galantine is a French dish of de-

A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated withaspic. Galantines are often stuffed withforcemeat, and pressed into a cylindricalshape. 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.[1] (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".[2])

ผลลัพธ์ (อังกฤษ) 3:

A). "" galantine is a French dish of de-boned stuffed meat most commonly), poultry), or fish that is) poached) and, served cold. Coated withaspic. Galantines are often stuffed withforcemeat and pressed, into a cylindricalshape. Since deboning poultry. " Is thought of as difficult, and time-consuming this is a rather elaborate dish which is, often, lavishly decorated hence. Its, nameConnoting 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. [1] "(The preparation is not always luxurious: Evelyn." Waugh) in his novel) Men at Arms. "A mentions kind of drab galantine which Guy seemed to remember but without relish,,From his school-days during the First World War. "[2])
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