galantine
(ˈgæləntɪn)
Forms: 4–6 gala(u)ntyne, 5–7 galentine, -yn(e, (5 galyntyne, 6 galandyne, galendine), 7–9 gallantine, (7 galiantine), 8– galantine.
[a. F. galantine, altered from galatine a sauce for fish, being connected in popular etym. with the adj. galant (see gallant a.) in the sense of agreeable.]
† 1. A kind of sauce for fish and fowl. Obs.
| a 1400 Chaucer To Rosemounde 17 Nas never pyk walwed in galauntyne As I in love am walwed and y-wounde. c 1420 Liber Cocorum (1862) 25 Take lamprayes..Serve with galentine, made in sale, With gyngere, canel and galingale. a 1440 Sir Degrev. 1399 Sche brouȝt fram the kychene..Hastelettus in galantyne. 1513 Bk. Keruynge in Babees Bk. 281 Fresshe lampraye bake..with a spone take out galentyne, & lay it vpon the brede. 1598 Florio, Prognata,..venison sauce or galandine for swans. 1658 Sir T. T. de Mayerne Archimag. Anglo-Gall. ix. 5 When it is baked make a galentine of Claret-wine and Cinnamond and sugar, and poure it on the Pye. |
† 2. A dish made of sopped bread and spices.
| 1530 Palsgr. 602/2 Laye some breed in soke, for I wyll have some galantyne made. |
3. A dish of veal, chickens, or other white meat, freed from bones, tied up, boiled, and served cold with the jelly.
| 1725 Bradley Fam. Dict. s.v. Sausages, To make a galantine with the royal sausages. 1730–6 Bailey (folio), Galantine [in Cookery], a particular way of dressing a Pig. 1849 Thackeray Pendennis xlv, Soups, grapes, pâtés, galantines. 1870 Pall Mall G. 25 Nov. 12 He insists upon entertaining him hospitably with galantine, mayonnaise, and Marsala. |