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- Galantine abstract "For broader context, see charcuterie.A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since deboning poultry is thought of as difficult and time-consuming, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is galant, or urbane and sophisticated. In the later nineteenth century the technique's origin was already attributed to the chef of the marquis de Brancas. (The preparation is not always luxurious: Evelyn Waugh in his novel Men at Arms mentions "a kind of drab galantine which Guy seemed to remember, but without relish, from his school-days during the First World War".)In the Middle Ages, the term galauntine or galantyne, perhaps with the same connotations of gallantry, referred instead to any of several sauces made from powdered galangal root, usually made from bread crumbs with other ingredients, such as powdered cinnamon, strained and seasoned with salt and pepper. The dish was sometimes boiled or simmered before or after straining, and sometimes left uncooked, depending on the recipe. The sauce was used with fish and eels, and also with geese and venison.The extravangant hyperbole of declarations of courtly love were burlesqued by Geoffrey Chaucer: Was nevere pik walwed in galauntineAs I in love am walwed and vwounde.During the Siege of Leningrad in 1941-1942, the authorities created galantine from 2,000 tons of mutton guts that had been found in the seaport, and later, calfskin, to feed the starving residents of Leningrad.".
- Galantine thumbnail Galantina_de_pato.jpg?width=300.
- Galantine wikiPageExternalLink galantine.
- Galantine wikiPageID "1493874".
- Galantine wikiPageLength "4163".
- Galantine wikiPageOutDegree "29".
- Galantine wikiPageRevisionID "651759204".
- Galantine wikiPageWikiLink Aspic.
- Galantine wikiPageWikiLink Black_pepper.
- Galantine wikiPageWikiLink Calfskin.
- Galantine wikiPageWikiLink Category:Charcuterie.
- Galantine wikiPageWikiLink Category:French_cuisine.
- Galantine wikiPageWikiLink Category:Garde_manger.
- Galantine wikiPageWikiLink Charcuterie.
- Galantine wikiPageWikiLink Cinnamon.
- Galantine wikiPageWikiLink Courtly_love.
- Galantine wikiPageWikiLink Cylinder_(geometry).
- Galantine wikiPageWikiLink Cylindrical.
- Galantine wikiPageWikiLink Effect_of_the_Siege_of_Leningrad_on_the_city.
- Galantine wikiPageWikiLink Evelyn_Waugh.
- Galantine wikiPageWikiLink Forcemeat.
- Galantine wikiPageWikiLink French_cuisine.
- Galantine wikiPageWikiLink Galangal.
- Galantine wikiPageWikiLink Geoffrey_Chaucer.
- Galantine wikiPageWikiLink Head_cheese.
- Galantine wikiPageWikiLink Hyperbole.
- Galantine wikiPageWikiLink Lamb_and_mutton.
- Galantine wikiPageWikiLink Louis,_Marquis_of_Brancas_and_Prince_of_Nisaro.
- Galantine wikiPageWikiLink Middle_Ages.
- Galantine wikiPageWikiLink Mutton.
- Galantine wikiPageWikiLink Poaching_(cooking).
- Galantine wikiPageWikiLink Poultry.
- Galantine wikiPageWikiLink Salt.
- Galantine wikiPageWikiLink Siege_of_Leningrad.
- Galantine wikiPageWikiLink Terrine_(food).
- Galantine wikiPageWikiLink Turducken.
- Galantine wikiPageWikiLink File:Galantina_de_pato.jpg.
- Galantine wikiPageWikiLink File:Galantine_de_vegetais.jpg.
- Galantine wikiPageWikiLinkText "Galantine".
- Galantine wikiPageWikiLinkText "galantine".
- Galantine hasPhotoCollection Galantine.
- Galantine wikiPageUsesTemplate Template:Reflist.
- Galantine subject Category:Charcuterie.
- Galantine subject Category:French_cuisine.
- Galantine subject Category:Garde_manger.
- Galantine hypernym Dish.
- Galantine type Food.
- Galantine type Food.
- Galantine type Guild.
- Galantine type Product.
- Galantine comment "For broader context, see charcuterie.A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since deboning poultry is thought of as difficult and time-consuming, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is galant, or urbane and sophisticated.".
- Galantine label "Galantine".
- Galantine sameAs Category:Galantine.
- Galantine sameAs Galantine.
- Galantine sameAs Galantina.
- Galantine sameAs Galantiin.
- Galantine sameAs Galantine.
- Galantine sameAs Գալանտին.
- Galantine sameAs Galanteno.
- Galantine sameAs ガランティーヌ.
- Galantine sameAs 갤런틴.
- Galantine sameAs Galantinas.
- Galantine sameAs Galantyna.
- Galantine sameAs Galantina.
- Galantine sameAs m.055r6g.
- Galantine sameAs Галантин.
- Galantine sameAs Galantines.
- Galantine sameAs Галантин.
- Galantine sameAs Q923729.
- Galantine sameAs Q923729.
- Galantine wasDerivedFrom Galantine?oldid=651759204.
- Galantine depiction Galantina_de_pato.jpg.
- Galantine isPrimaryTopicOf Galantine.