noun
also gal·a·tine ˈgalə(n.)ˌtēn, ˌ ̷ ̷ ̷ ̷ˈ ̷ ̷
( -s )
Etymology: French galantine, from Old French galentine, galatine fish sauce, from Medieval Latin galatina probably of Latin gelatus, past participle of gelare to freeze, congeal — more at cold
: a dish of poultry, fish, game, or other meat boned, stuffed with forcemeat, cooked, pressed, covered with aspic, and served cold