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	galantine fuzzy squash gado gado; gado-gado galangal; galanga root; galingale galantine Galliano Galliano Genoese, alla; Genovese, alla Definition: [GAL-uhn-teen; gal-ahn-TEEN] A classic French dish that resembles a meat-wrapped pâté. It's made from poultry, meat or fish that is boned and stuffed with a forcemeat, which is often studded with flavor- and eye-enhancers such as pistachio nuts, olives and truffles. The stuffed meat roll is formed into a symmetrical loaf, wrapped in cheesecloth and gently cooked in stock. It's then chilled, glazed with aspic made from its own jellied stock and garnished with items (such as pistachios, olives and truffles) that have been included in the filling. Galantines are normally served cold, cut in slices. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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