Galantine
Zell's Condensed Dictionary · 1879 · p. 21
(gal'an-teen.) [From Fr. galant in.] (Cookery.) A white meat, such as veal or chicken, boned, rolled up, seasoned, boiled, and eaten cold. [s. 391]
Bu kavram başka kaynaklarda da geçiyor
Encyclopedia of Food (1923)
The Grocer's Eneyclopedia (1911)
The American Dictionary and Cyclopedia (1910)
Chamber's Twientieth Century Dictionary (1908)
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