If you're going strictly with a menu - then the sky's the limit, fast and loose seems to get the most play today.
Ballotine - generally only poultry and traditionally legs/thighs or mostly intact meat that is stuffed. Mostly served as an entree, usually hot.
Galantine - generally emulsified fish or poultry, served cold, aspic common but not required, made as a center piece/display and cut into serving portions, the ancient terminology usually refers to a sauce.
Paupiette - closest to the modern en papillote - could be meat or other item as the wrapper but it is generally a single serving size, more a 'technique' than a method to 'stretch' expensive proteins. Usually needs no extra items to tie / pin or bind the item. Mostly lighter in flavour, higher in herbs.
Roulade - more peasant in approach ie. to stretch proteins, usually cooked in larger size and then portioned for service. Commonly tied or pinned to maintain shape during cooking. Heavier in flavour with more spices and stronger seasonings ie. red wine, rosemary, pickles, bacon etc.
again - there is much variety and regionality with these dishes.
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