1. Galantines Boned Poultry.
Sewn in its natural casing or synthetic casing.
Poached in stock.
Preserved in Chaud Froid / Aspic Gelee.
Served Cold & cut into slices.

2. Variations

3. Ballotine / Ballontine
Often deboned leg of poultry.
Mousseline type of forcemeat.
Stuffed in its natural casing; cone shape.
Braised, roasted or baked.
Served Hot or Cold.

4. Dodine
Made exclusively from Duck or Goose.
Roasted.
Served Hot.

5. Roulade Not limited to poultry. Boned. Not rolled in natural casings.
Poached, roasted, braised.
Served Hot or Cold.