Galantine
Chamber's Twientieth Century Dictionary · 1908 · p. 43
gal′an-tīn, n. a dish of poultry or veal, boned, tied up tight, cooked, and served cold. [Fr.,—Low L. galatina for gelatin a , jelly. See Gelatine .]
Bu kavram başka kaynaklarda da geçiyor
Encyclopedia of Food (1923)
The Grocer's Eneyclopedia (1911)
The American Dictionary and Cyclopedia (1910)
Zell's Condensed Dictionary (1879)
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