Ballotine
Ballotine
Ballotine (pronounced: /bæləˈtiːn/) is a culinary term that refers to a dish of boned meat, poultry, or fish that has been stuffed, rolled, and tied into a bundle before being cooked. The term originates from the French word "ballot," meaning "small ball."
Etymology
The term "ballotine" is derived from the French word "ballot," which means "small ball." This is in reference to the shape of the dish after the meat, poultry, or fish has been stuffed, rolled, and tied into a bundle.
Preparation
The preparation of a ballotine involves several steps. First, the meat, poultry, or fish is deboned, leaving the meat intact. The meat is then flattened out and a stuffing, which can be made from a variety of ingredients such as minced meat, vegetables, or grains, is spread over the meat. The meat is then rolled up and tied with string to hold its shape during cooking. The ballotine is then typically poached or braised.
Related Terms
- Garde Manger: A French term for a cool, well-ventilated area where cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration.
- Galantine: A French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic.
- Terrine: A French term for a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.
External links
- Medical encyclopedia article on Ballotine
- Wikipedia's article - Ballotine
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