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BALLOTINE—Is the name given to a chaudfroid of poultry, game, foie-gras, spring lamb, etc., is made by mincing the flesh and forming it into forcemeat, then stuffing small boned birds such as larks, quails, snipe, woodcock, squabs, etc., cooking them and serving them cold. Sometimes the forcemeat is stuffed into the skin of a turkey leg, sewn up, cooked, shaped like a ham; when cold, one end is masked with a brown sauce, the other with a white sauce, imitating a ham skin; they are then ornamented with aspic jelly, atelettes, etc.

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Culinary Handbook - "B"

Recipes, Dishes, Definitions and More