A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated withaspic. Galantines are often stuffed withforcemeat, and pressed into a cylindricalshape. 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.[1] (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".[2])