Ballotine: Difference between revisions
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{{Short description|Preparation of poultry leg meat}} |
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{{unreferenced|date=October 2009}} |
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[[File:Ballotine de volailles au riesling (Au Dauphin, Strasbourg).jpg|thumb|right|Poultry ballotine]] |
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A '''ballotine''' is a piece of [[meat]], [[fish]], or [[poultry]] that has been boned, stuffed and then rolled and tied into a bundle. It is then usually [[Poaching (cooking)|poached]] or [[braise]]d. Dishes include [[chicken breast|the breasts of chicken]] pressed between [[clingfilm]] and 'hammered' with a variety of stuffings. |
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A '''ballotine''' (from French ''balle'', 'package') is traditionally a de-boned thigh and/or leg part of the chicken, duck or other poultry stuffed with [[forcemeat]] and other ingredients.<ref name="Meyer 2012">{{cite book | last=Meyer | first=A. | title=The Working Garde Manger | publisher=CRC Press | year=2012 | isbn=978-1-4665-9242-1 | url=https://books.google.com/books?id=MWzOBQAAQBAJ&pg=PA284 | access-date=10 January 2020 | page=284}}</ref> It is tied to hold its shape and sometimes stitched up with a trussing needle. A ballotine is cooked by [[roasting]], [[braising]] or [[Poaching (cooking)|poaching]]. A ballotine is often shaped like a sausage or re-formed to look like the leg, often with a cleaned piece of bone left in the end. |
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In today's commercial kitchens a ballotine is often made from other parts of poultry like the leg meat, and may be made using many types of meat other than poultry. Although ballotines are related to [[galantine]]s, they are distinctive by being single-serving items classified as [[entrée]]s as opposed to relevés.<ref>''Le Répertoire De La Cuisine'', Standard Edition, L. Saulnier</ref> They are also served hot or cold,<ref name="Meyer 2012"/> whereas a galantine will be served cold. |
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==See also== |
==See also== |
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{{Commonscat|Ballotines}} |
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*[[Turducken]] |
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*[[ |
* [[Turducken]] |
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* [[Duck as food#Duck dishes|List of duck dishes]] |
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* [[List of stuffed dishes]] |
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==References== |
==References== |
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{{ |
{{Reflist}} |
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{{Chicken dishes|state=collapsed}} |
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[[Category:Articles lacking sources (Erik9bot)]] |
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[[Category:Chicken dishes]] |
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{{meat-stub}} |
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[[Category:Poultry dishes]] |
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[[Category:Stuffed dishes]] |
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Latest revision as of 23:52, 13 October 2024
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A ballotine (from French balle, 'package') is traditionally a de-boned thigh and/or leg part of the chicken, duck or other poultry stuffed with forcemeat and other ingredients.[1] It is tied to hold its shape and sometimes stitched up with a trussing needle. A ballotine is cooked by roasting, braising or poaching. A ballotine is often shaped like a sausage or re-formed to look like the leg, often with a cleaned piece of bone left in the end.
In today's commercial kitchens a ballotine is often made from other parts of poultry like the leg meat, and may be made using many types of meat other than poultry. Although ballotines are related to galantines, they are distinctive by being single-serving items classified as entrées as opposed to relevés.[2] They are also served hot or cold,[1] whereas a galantine will be served cold.
See also
[edit]
References
[edit]- ^ a b Meyer, A. (2012). The Working Garde Manger. CRC Press. p. 284. ISBN 978-1-4665-9242-1. Retrieved 10 January 2020.
- ^ Le Répertoire De La Cuisine, Standard Edition, L. Saulnier