Ballotine

In today's world, Ballotine has become a topic of increasing interest to people of all ages and backgrounds. From its impact on society to its implications on the global economy, Ballotine has generated debate and controversy in various areas. As we delve into this exciting topic, it is crucial to understand its many facets and consider the various perspectives that exist on the matter. In this article, we will explore the different aspects of Ballotine, analyzing its influence on the modern world and its potential to shape the future.

Poultry ballotine

A ballotine (from French balle, 'package') is traditionally a de-boned thigh and/or leg part of the chicken, duck or other poultry stuffed with forcemeat and other ingredients.[1] It is tied to hold its shape and sometimes stitched up with a trussing needle. A ballotine is cooked by roasting, 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, and may be made using many types of meat other than poultry. Although ballotines are related to galantines, they are distinctive by being single-serving items classified as entrées as opposed to relevés.[2] They are also served hot or cold,[1] whereas a galantine will be served cold.

See also

Wikimedia Commons has media related to Ballotines.

References

  1. ^ a b Meyer, A. (2012). The Working Garde Manger. CRC Press. p. 284. ISBN 978-1-4665-9242-1. Retrieved 10 January 2020.
  2. ^ Le Répertoire De La Cuisine, Standard Edition, L. Saulnier