Yeah.......galantine is usually fowl, but, I believe sometimes fish and
is poached. I'm pretty sure it must be only poached. Its always served
chilled and is sometimes brushed with aspic. Really old school stuff.
Ballantines on the other hand are usually, but, not always fowl and are
roasted......served hot or cold.....both the galantine and the ballantine
use a fully deboned carcass and in the case of fowl, always have skin intact,
as much for mantaining moisture as for appearance...... I was just saying
that ballantines are a little more versatile in restaruants today......they can
be over the top with fillings that are exotic or quite rustic, using the meat
and a panada as the filling.....a great way to really drop food cost and make
some easy extra food revenue......not unlike breaking down your own veal racks and taking the flap off the back of the rack.....cleaning the silverskin
and blade bone off, then stuffing it with a force made from the deckle meat,
usable scrap, and a nice dice of carrot, celery, onions, some garlic, perhaps
porcinis or shitakes, then roll, then tie it up, braise it, chill it, slice it, pan it
and reheat for a busy night........32 bucks a plate........old classics......real
sensible utilization.......I guess I went on a little bit.......sorry....just trying
to justify learning those techniques to use on a regular basis, not just for the
sake of doing it one time.......good luck!!!!  |