Galantine
In
cylindrical shape. Since boning poultry can be difficult and time-consuming for the novice, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is galant, or urbane and sophisticated. In the later nineteenth century the technique's origin was already attributed to the chef of the marquis de Brancas.[1]
In the
salt and pepper. The dish was sometimes boiled or simmered before or after straining, and sometimes left uncooked,[3] depending on the recipe. Surviving recipes indicate that the sauce may have complemented fish, eels,[4][5][6] geese, and venison.[7] Galantine also appears in Geoffrey Chaucer's "To Rosamond", parodying extravagant declarations of courtly love
:
Was nevere pik walwed in galauntine |
No pike ever wallow'd in galantineAs I in love am wounded and mired. |
During the
feed the starving residents of Leningrad
.
See also
References
- ^ As in A. Kettner (pseudonym of Eneas Sweetland Dallas), Kettner's Book of the Table: A Manual of Cookery, 1877. Louis, marquis de Brancas, prince de Nisaro (1672–1750), had been governor of Provence and French ambassador to Spain; at the end of the Ancien Régime his son held the sinecure of governor of Nantes (État militaire de France pour l'année 1789).
- Sir William St Loe's accounts 1559–60 (Mary S. Lovell, Bess of Hardwick, Empire Builder 2005:144, note 3).
- ^ Austin, Thomas Austin, Two fifteenth-century cookery-books. London: Oxford University Press, 1964. Pp. 77–78, HARLEIAN MS. 4016, ca. 1450CE
- OCLC 40718335. Retrieved 2007-09-25.
- ^ "Easy Medieval Sauces" (PDF). Archived from the original (PDF) on 2021-01-26. Retrieved 2007-09-26.
- ^ A Newe Boke of Olde Cokery
- ^ Ivan Day. "Venison in Collops". Historic Food. Retrieved 2009-02-22.
- ^ "To Rosamond" in the Norton Anthology: Chaucer. Archived 2006-11-09 at the Wayback Machine