Galantine
Galantine
Galantine (/ɡælənˈtiːn/) is a term used in the medical field, specifically in the area of Gastroenterology.
Etymology
The term 'Galantine' is derived from the French word 'galantine', which originally referred to a dish of boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. The term was later adopted in the medical field to describe a certain condition related to the digestive system.
Definition
In medical terms, a Galantine is a dish that is often used in dietary plans for patients with certain Gastrointestinal disorders. It is made by de-boning a meat, usually poultry or fish, stuffing it with a mixture of its own meat and other ingredients, then poaching it and allowing it to cool. The dish is then coated with aspic, a gelatin made from meat stock, and served cold.
Usage
Galantine is often recommended for patients who have difficulty chewing or swallowing, as the meat is tender and easy to consume. It is also used in dietary plans for patients with certain digestive disorders, as it is easily digestible and provides a good source of protein.
Related Terms
- Gastroenterology: The branch of medicine focused on the digestive system and its disorders.
- Gastrointestinal disorders: Medical conditions that affect the digestive system.
- Aspic: A dish in which ingredients are set into a gelatin made from a meat broth or consommé.
- Dietary plan: A plan that outlines what and when a person should eat, often used for managing health conditions.
External links
- Medical encyclopedia article on Galantine
- Wikipedia's article - Galantine
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski