Ballontine → not a real culinary term. It’s usually just a misspelling of ballotine. • Ballotine → a proper French culinary preparation. Traditionally: • A deboned leg or thigh of poultry, game, or fish, stuffed and then rolled.
Galantine → larger, whole bird or cut, usually poached and served cold, glazed for banquets.
12 Comments
Very nice
A cartouche? The Fallow boys would approve.
Had me until wilted lettuce..
This looks like Piselli's big brother. Glorious
Very very good. Underrated channel.
Ballontine → not a real culinary term. It’s usually just a misspelling of ballotine.
• Ballotine → a proper French culinary preparation. Traditionally:
• A deboned leg or thigh of poultry, game, or fish, stuffed and then rolled.
Galantine → larger, whole bird or cut, usually poached and served cold, glazed for banquets.
Remember doing that at college years ago
Love your videos…learning a lot. Thx
Would you serve this any time of year or just in the spring?
Greatest cooking channel on youtuve
That looks incredible
Give the lettuce a miss next time lol