GALANTINE

fowl, game, fish, or other meat, boned, stuffed and roasted—or boiled or braised—then pre ed and cut in slices or put in molds, covered with aspic jelly and decorated with truffles. “Goose liver galantine’’ and ‘‘sweetbread galantine’’ are also set in bases of well seasoned, fine-chopped pork mixture in place of aspic jelly.