Quizzes & Puzzles2 mins ago
Daily Telegraph General Knowledge (Gk) 12501 Saturday December 14Th 2013
7 Answers
19a French dish of a boned, stuffed, shaped poultry thigh, typically poached and served roulade-style (9) ( ?A???T?N? )
I thought GALANTINE. However, the 4th letter must be L to fit with 13d ABELARD ( French scholar, theologian and philosopher legendary for his love affair with Héloïse d’Argenteuil )
Any suggestions please
I thought GALANTINE. However, the 4th letter must be L to fit with 13d ABELARD ( French scholar, theologian and philosopher legendary for his love affair with Héloïse d’Argenteuil )
Any suggestions please
Answers
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For more on marking an answer as the "Best Answer", please visit our FAQ.Definition: In the culinary arts, a traditional ballotine is a deboned leg of a chicken, duck or other poultry stuffed with ground meat and other ingredients, tied and cooked. A ballotine is usually cooked by braising or poaching.
In modern kitchens, a ballotine is sometimes made from other parts of the poultry, such as the breast, not strictly the leg. Moreover, a modern ballotine can be made using any type of meat, not limited to poultry. A ballotine can be served hot or cold.
Ballotines come under the culinary category of charcuterie, or sausage making, which in turn is a part of the classical garde manger.
In modern kitchens, a ballotine is sometimes made from other parts of the poultry, such as the breast, not strictly the leg. Moreover, a modern ballotine can be made using any type of meat, not limited to poultry. A ballotine can be served hot or cold.
Ballotines come under the culinary category of charcuterie, or sausage making, which in turn is a part of the classical garde manger.