This week we will go to the week 7 for garde manger class. For this week 7 we will learn how to create galatine and learn about galatine. galatines is a French 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. (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". In the Middle Ages, the term galauntine or galantyne, perhaps with the same connotations of gallantry, 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, depending on the recipe. The sauce was used with fish and eels and also with geese and venison.
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.
TYPE OF GALATINES
Galantines are made mainly from emulsified meats from poultry, however many other versions of this charcuterie product include other types of meat as well as fish. The most common type of galantine is made from:
- chicken
- duck
- turkey
- pheasant
- geese
- <Bone chicken - your butcher will do this for you, just give him a little notice>
- <Genourously season the inside of the chicken with salt and pepper. Set aside>
<In a large bowl, combine pork mince, chorizo, olives, paprika, parsley, basil and garlic>
- <Arrange the stuffing length ways along the inside of the chicken>
- <Roll the chicken around the stuffing. Fasten with a skewer and tie with butchers twine>
- <Roast in a preheated oven at 160C for about an 1 hour or until core temperature of chicken reaches 72C>
- <Rest for 10-15mins before carving>
CONCLUSION
The conclusion is that I am happy because I can learn to make galatine today. I know how much I want to do it. I hope someday I can do this at home.
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