A galantine is a classic cold dish of boned meat — traditionally white meat such as chicken, veal, or fish — stuffed with a forcemeat, rolled or moulded into shape, poached, and served cold coated in its own clarified jelly. The boning is the showpiece skill: the bird or joint is boned whole through a single opening so the skin stays intact as a casing for the stuffing. After cooking, the galantine is pressed to give clean slices that reveal the mosaic of stuffing within. It belongs to the grand tradition of French charcuterie and buffet cookery, where it appears at celebrations and cold buffets. Because it is served cold after extensive handling, impeccable hygiene and thorough chilling are essential.