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The literal definition is a flat round cake of variable size. Early versions were typically sweet versions of a thick cereal paste that was cooked by spreading the paste on hot stones. These pastes would often be prepared from oats, wheat rye, and even barley, sweetened with honey. These types of galettes were sweet in nature, but there is a savory galette that originated in France that is made with potatoes (finely sliced or pureed). And finally the word "galette" also refers to a small shortbread bisuit made with butter which is a Breton speciality.

Information taken from Larousse Gastronomique. An excellent reference that you can purchase from the ChefTalk online store at

Hope that helps.

[This message has been edited by Nicko (edited May 25, 2000).]
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