How to Make Galantines and Roulades
Layer a garnish, in this case whole chicken breasts, and prepared forcemeat over the reserved skin.
Culinary Institute of America
Galantines, as we know them, have been popular since the time of the French Revolution (1789–99). The chef from the house of Marquis de Brancas, an M. Prévost, began producing the savory cold dish, made from boned poultry, sewn back into the bird’s skin, poached in a rich stock, and preserved in the natural jelly. The origin of the dish appears relatively straightforward. The origins of the word, however, are less obvious.
According to Larousse Gastronomique, the term derives primarily from an old French word for chicken: géline or galine. According to this source, the association with chicken is so specific, in fact, that all by itself, galantine presumes chicken, unless it is specified otherwise in the title. Other experts have promoted the idea that galantine more likely comes from the word gelatin, with the current spelling gradually superseding other forms of the word, such as galentyne, galyntyne, galandyne, and galendine.
Two additional terms, ballotine and dodine, are occasionally used in the same way as galantine. Ballotines may be served hot or cold. Dodines, also normally made from poultry, especially duck and goose, are quite similar to galantines except that they are roasted rather than poached, and they are always served hot.
Roulades differ from galantines in that they are rolled in cheesecloth or plastic wrap, not in the natural skin “casing” featured in galantines. Another distinction between the two items is that, while galantines are firmly associated with poultry, roulades have no such identity. Instead, roulades are made from a wide range of base products, including foie gras or mousseline forcemeats made of fish or poultry.