
Galantine
Culinary Term
Galantine is a specialized cooking term, used especially in professional kitchens and culinary arts.

The chef explained that making a galantine involves deboning the meat before stuffing.
Not Commonly Used
Galantine is not a common word in everyday English. It's mostly used in culinary contexts or food discussions.

I had never heard of galantine before I attended the culinary workshop.
French Origin
Galantine is derived from French cuisine, so it might be encountered more in French cooking contexts or literature.

The cookbook featured a section on traditional French dishes such as galantine and pâté.
Compare with
Aspic
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