galantine

From Old French galentine, galantine, variant of galatine, from Latin gelāta (“frozen”) + Old French -ine. Compare gelatin.

• (UK) IPA^(key): /ˈɡaləntiːn/, /ɡalənˈtiːn/

galantine (plural galantines)

1. (now historical) A spiced, thickened sauce served with fish or poultry. [from 14th c.]
   • 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.’

2. A dish of boned, often stuffed meat (or fish) that has been boiled, and is served cold with its jelly. [from 18th c.]
   • 1848 November – 1850 December, William Makepeace Thackeray, chapter 46, in The History of Pendennis. […], volumes (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.

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galantine f (plural galantines)

1. galantine

• “galantine”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.

galantine f

1. plural of galantina