galantine
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English
Etymology
From Old French galentine, galantine, variant of galatine, from Latin gelāta (“frozen”) + Old French -ine. Compare gelatin.
Pronunciation
Noun
galantine (plural galantines)
- (now historical) A spiced, thickened sauce served with fish or poultry.
- 1924, Ford Madox Ford, Some Do Not… (Parade's End), Penguin, published 2012, page 98:
- ‘Have some galantine. I'm going to. Your sole's cold.’
- A dish of boned, often stuffed meat (or fish) that has been boiled, and is served cold with its jelly.
- 1848 November – 1850 December, William Makepeace Thackeray, chapter 46, in The History of Pendennis. , volume (please specify |volume=I or II), London: Bradbury and Evans, , published 1849–1850, →OCLC:
- Of how many creams, jellies, salads, peaches, white soups, grapes, pates, galantines, cups of tea, champagne, and so forth, Lady Clavering partook, it does not become us to say.
- 1959, Anthony Burgess, Beds in the East (The Malayan Trilogy), published 1972, page 620:
- Canapes of many kinds, galantines to be scooped or carved, cheese and onions, no Worcestershire sauce.
Translations
cold meat dish
French
Pronunciation
Audio: (file)
Noun
galantine f (plural galantines)
Further reading
- “galantine”, in Trésor de la langue française informatisé , 2012.
Italian
Noun
galantine f