APAKAH MAKSUD GALANTINE dalam CORSICA?
Galantine
Galantine adalah hidangan Perancis daging boneka yang bon-bonet, yang paling lazimnya ayam atau ikan, yang dibakar dan dihidangkan sejuk, disalut dengan aspic. Galantines sering disumbat dengan forcemeat, dan ditekan menjadi bentuk silinder. Memandangkan peredaran ayam dianggap sebagai sukar dan memakan masa, ini adalah hidangan yang agak rumit, yang sering dihiasi dengan mewah, dengan itu namanya, menghubungkan persembahan di meja yang galant, atau urbane dan canggih. Pada abad kesembilan belas, asal-usul teknik itu telah dikaitkan dengan chef marquis de Brancas. Pada Zaman Pertengahan, istilah galauntine atau galantyne, mungkin dengan konotasi gagah yang sama, dirujuk ke mana-mana beberapa sos yang dibuat dari akar tepung galangal, biasanya dibuat dari serbuk roti dengan bahan-bahan lain, seperti serbuk kayu manis, tegang dan berpengalaman garam dan lada. Hidangan ini kadang-kadang direbus atau direbus sebelum atau selepas menerkam, dan kadang-kadang ditinggalkan mentah, bergantung kepada resipi. Sos digunakan dengan ikan dan belut, dan juga dengan angsa dan rusa.
Definisi galantine dalam kamus Corsica
Takrif galantine dalam kamus adalah hidangan sejuk daging atau unggas, yang dibungkus, dimasak, disumbat, kemudian ditekan menjadi bentuk yang kemas dan berkilau.
CORSICA BUKU YANG BERKAIT DENGAN «GALANTINE»
Ketahui penggunaan
galantine dalam pilihan bibliografi berikut. Buku yang berkait dengan
galantine dan ekstrak ringkas dari yang sama untuk menyediakan konteks penggunaannya dalam kesusasteraan Corsica.
1
Professional Cooking for Canadian Chefs
A galantine is a ground meat mixture—that is,a forcemeat—that is wrapped in the
skin of the product it is made from,such as chicken or duck.A galantine is almost
always poached although,in some instances,it is roasted. A galantine is made ...
Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu,
2006
2
Charcuterie: The Craft of Salting, Smoking, and Curing
The galantine is cooked in chicken stock that is just below a simmer, about 160 to
180 degrees F./71 to 82 degrees C. A hotel pan is being used here, but a
standard pot works fine so long as the galantine is completely submerged.
Brian Polcyn, Michael Ruhlman,
2005
3
French Provincial Cooking
To serve the galantine, slice it and arrange it in the centre of a long, flat dish.
Surround it with the chopped jelly, which will be beautifully flavoured and as clear
as glass. This recipe is based on one used in Lorraine for making one of their ...
4
Garde Manger: The Art and Craft of the Cold Kitchen
According to this source, the association with chicken is so specific, in fact, that all
by itself, galantine presumes chicken unless specified otherwise in the title. Other
experts have promoted the idea that galantine more likely comes from the ...
Culinary Institute of America,
2012
5
Jacques Pepin Celebrates
Make a loop with the loose end of the string, slide it underneath the galantine,
and position it about l '32 inches away from the tied end. then pull gently to create
one loop. This is called a halfhitch. Make additional loops every I '/2 to 2 inches.
6
Professional Cooking, College Version
A galantine is almost always poached although, in some instances, it is roasted.
A galantine is made by rolling up a forcemeat in a large piece of skin, giving it a
cylindrical or sausage shape that yields round slices. Consequently, the name ...
7
The royal cookery book: (le livre de cuisine)
Three silver skewers, garnished with cocks' combs and truffles, may be stuck in
the galantine, and will improve its appearance. YORK HAM Trim a ham weighing
about 161bs.; steep it in cold water over night ; tie it in a cloth, and boil it gently ...
Here the fairies placed Galantine, with a governess named Bonnette. Fairy Grave
, by a tap of her wand on the water, assembled two thousand ferocious sharks,
and ordered them to keep strict watch around the tower, and tear in pieces every
...
9
The Escoffier Cook Book: A Guide to the Fine Art of Cookery
and roll the galantine in a napkin, either end of which should be tightly tied. \Vith
six lbs. of shin of veal, one-half lb. of fresh blanched pork rind, and the fowl's
skeleton, prepare a white veal stock (10). When this stock has cooked for about
five ...
10
Practical Cooking and Serving: A Complete Manual of how to ...
GALANTINE OF CHICKEN OR TURKEY 177 Fill the space between with raw
chicken, or veal, scraped from the fibres, pounded in a mortar and seasoned with
salt, pepper, chopped mushrooms, chopped parsley, and thyme moistened with ...
Janet McKenzie Hill,
1902
BARANGAN BERITA YANG TERMASUK TERMA «GALANTINE»
Ketahui apa yang diterbitkan oleh akhbar nasional dan antarabangsa dan cara istilah
galantine digunakan dalam konteks perkara berita berikut.
Pizza Buona Renting for $6500, Health Grade System Changes …
For $65, get a French-infused seven course dinner that includes things like rabbit galantine, salmon en croute, duck magret, and tarte tatin for ... «Eater LA, Jul 15»
Jane Grigson: the woman whose words you'll want to eat
She describes Grigson as “a writer who could combine a delightful quote from Chaucer on the subject of a pike galantine with a careful recipe ... «New Statesman, Jul 15»
Indy chefs cook the meal of their lifetimes
Goose galantine with salted goose egg, crabapple aspic, mulberries, pistachios and bitter greens opens the evening. Gonzales pairs the dish ... «Indianapolis Star, Jul 15»
Taste Regina: Fuel your inner foodie with a culinary tour
He wowed the group with a lovely tuna, herb and spinach galantine balanced atop a morel and quinoa pilaf, spears of delicate wild asparagus ... «Regina Leader-Post, Jul 15»
Ben Vaughn: The unexpected joy and versatility of charcuterie
The very popular and versatile Galantine is prepared with boned meat or whole poultry that has been stuffed or rolled, cooked and glazed with ... «Las Vegas Sun, Jun 15»
The finest dining experience
... white wine and saffron) while the Rice Tartlet on Apple Sauce is a well-conceived montage of long grain rice, vanilla bean, apples, Galantine, ... «The Asian Age, Jun 15»
Norman Van Aken's Kitchen Conversations: Traci Des Jardins
... make the sausage stuffing and how he would cook it and then slice it like a galantine. I was a chef by the time my grandfather passed away. «The Daily Meal, Jun 15»
Well-known chef leaving Kennebunk's White Barn Inn
He made a duck galantine with a baumkuchen (a traditional German pastry) wrapped around it, with a strawberry gastrique and strawberry ... «Press Herald, Jun 15»
My favourite things with TV gardener David Domoney
My signature dish is duck galantine. I love cooking, and the more challenging the recipe, the better. I picked up this recipe in France and it ... «Western Morning News, Jun 15»
Nor Cal Hot Shots youth basketball teams capture championships
... Strong, Eva Flynn, Maci Lemke, Lucia Acevedo, Haley Womack, Addie Galantine, Ella Dotson, Emma Forsberg and Savannah Dainauskus. «Red Bluff Daily News, Mei 15»