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Galantine at a Glance


France, Western Europe

Type of Charcuterie


Main Ingredient


Typical Ingredients

Poultry, meat or fish, fat, salt, pepper, garlic, onion, other spices and vegetables

Other Names

Chicken galantine, galantine de Poularde, galantine de volaille, galantine de poulet, galantine of chicken, duck galantine, turkey galantine, quail galantine, meat galantine, fish galantine, pork galantine

Galantine Description

A prepared meat dish that has been popular dating back to the French Revolution galantine takes its name from the old French terms galatine and galantine. These in turn are taken from the Medieval Latin term galatina coming from gelatus, meaning to freeze or congeal. The first recorded use of the term galantine is in 1725 and the technique is credited to the chef of Marquis de Brancas.

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 or geese.

The whole fowl is skinned and the meat from it is then ground along with some fat, salt, pepper, garlic, onion and spices. Vegetables and dried fruit may also be added into this mixture. The force meat is then stuffed into the poultry skin and tightly bound before being poached in stock. Pieces of seared meat may also be inserted in the center of the roll.

The cooked galantine is cooled and sliced thinly. The remaining stock may be reduced and turned into an aspic to be used as a coating or to be served alongside the processed meat.

The sliced galantine is often a pale color and circular in shape. Those that have been cured before cooking may be bright pink. This may also be studded with various colors depending on what is added into the force meat.

More often than not, this is served cold but may also be warmed in other cases. Galantine has a rich pate like taste complimented by the spices and other ingredients used. Its texture is smooth on the inside and gelatinous in the areas covered with aspic.

This may be enjoyed as part of a cold cuts platter, used for appetizers or eaten as is. Like many other charcuterie products it can be enjoyed with a variety of food such as bread, crackers, wine, jams, sauces, salad, vinaigrettes and many others.

Photo Credit: MizD!
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