galantine

plural galantines

1. historicalA spiced, thickened sauce served with fish or poultry.First known use 14th c.

   ‘Have some galantine. I'm going to. Your sole's cold.’

   1924, Ford Madox Ford, Some Do Not… (Parade's End), Penguin, published 2012, page 98

2. A dish of boned, often stuffed meat (or fish) that has been boiled, and is served cold with its jelly.First known use 18th c.

   Canapes of many kinds, galantines to be scooped or carved, cheese and onions, no Worcestershire sauce.

   1959, Anthony Burgess, Beds in the East (The Malayan Trilogy), published 1972, page 620

   2 more examples

   Of how many creams, jellies, salads, peaches, white soups, grapes, pates, galantines, cups of tea, champagne, and so forth, Lady Clavering partook, it does not become us to say.

   1848 November – 1850 December, William Makepeace Thackeray, chapter 46, in The History of Pendennis. […], volume (please specify |volume=I or II), London: Bradbury and Evans, […], published 1849–1850, →OCLC

   By nine o’clock plates of food were displayed for sale at prices ranging from three to five sous, their contents comprising slices of meat, scraps of game, heads and tails of fishes, bits of galantine, stray vegetables, and, by way of dessert, cakes scarcely cut into, and other confectionery.

   1888, Ernest Alfred Vizetelly, transl., The Fat and the Thin, translation of Le Ventre de Paris by Émile Zola