Galantine

In French cuisine, galantine is a dish of boned, stuffed meat, most commonly poultry or fish, that is usually poached and then served cold, often coated with aspic. Galantines are typically stuffed with forcemeat and pressed into a cylindrical shape; because boning poultry is difficult and time consuming for a novice cook, it is a rather elaborate dish that is often lavishly decorated, a presentation reflected in its name, connoting something galant, or urbane and sophisticated. Nineteenth century writers already attributed the techniques origin to the chef of the marquis de Brancas. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/