Ballotine: Difference between revisions

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A traditional ballotine is a boned lthigh of chicken, duck or other poultry stuffed with forcemeat and other ingredients. It is tied to hold its shape and sometimes stitched up with a trussing needle. A ballotine is cooked by 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, also today's ballotine may be made using many types of meat and not always poultry. Although ballotines are related to galantines they are distinctive by being single-serve items classified as entrées as opposed to relevés.^[1] They are also served hot or cold, whereas a galantine will be served cold.

References

^ Le Répertoire De La Cuisene Standard Edition L. Saulnier

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[1] Le Répertoire De La Cuisene Standard Edition L. Saulnier

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-A traditional '''ballotine''' is a boned leg of chicken, duck or other poultry stuffed with [[forcemeat]] and other ingredients. It is tied to hold its shape and sometimes stitched up with a trussing needle. A ballotine is cooked by [[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.
+A traditional '''ballotine''' is a boned lthigh of chicken, duck or other poultry stuffed with [[forcemeat]] and other ingredients. It is tied to hold its shape and sometimes stitched up with a trussing needle. A ballotine is cooked by [[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.
-In today's commercial kitchens a ballotine is often made from other parts of poultry like the thigh meat, also today's ballotine may be made using many types of meat and not always poultry. Although ballotines are related to [[galantine]]s they are distinctive by being single-serve items classified as entrées as opposed to relevés.<ref>Le Répertoire De La Cuisene Standard Edition L. Saulnier</ref> They are also served hot or cold, whereas a galantine will be served cold.
+In today's commercial kitchens a ballotine is often made from other parts of poultry like the leg meat, also today's ballotine may be made using many types of meat and not always poultry. Although ballotines are related to [[galantine]]s they are distinctive by being single-serve items classified as entrées as opposed to relevés.<ref>Le Répertoire De La Cuisene Standard Edition L. Saulnier</ref> They are also served hot or cold, whereas a galantine will be served cold.
 ==See also==