Fin d’un ère Friday, Aug 30 2013 

End of an Era

Pork & Squab Starship.

Pork & Squab Starship.

My term as meat minister at Range is coming to an end (“master” is the journalist’s embellishment, which, while flattering, is embarrassing considering what I have seen elsewhere.  I am grateful for their faith and trust in my craftsmanship.  Now to re-align recipes to work with seafood from the Chesapeake Bay.  Cue the B-roll photo montage of things that no one really ate:

Chicken giblets.  Livers as a terrine, gizzards confit.

Chicken giblets. Livers as a terrine, gizzards confit.

Chicken galantine with pistachio-stuffed morels

Chicken galantine with pistachio-stuffed morels

Rabbit and Riesling with mustard and mint.

Rabbit and Riesling with mustard and mint.

Ballotine de Lapereau aux Blettes Tuesday, Aug 18 2009 

Ballotine de Lapereau aux Blettes
et Graines de Moutarde
Ballotine of Rabbit with Swiss Chard
and Mustard Seed


Second half of the Good Friday rabbit course. Boneless rabbit stuffed with a triptych purée/ground/dice forcemeat of rabbit (trimmings from the forelegs, liver, heart, kidney) pork, my lardo, swiss chard and mustard seeds with the loins inlaid lengthwise. The rabbit was deboned (bones used for the bombine base) in the same method as in for porchetta; the ribs and spine removed in one piece (like in Predator) from the underside as to give a rectangular meat canvas. Forcemeat is mixed, seasoned, wrapped in the meat and chilled to give it a firm shape.

Once chilled and firm, bay leaves and thyme are placed on caul fat and the roulade is wrapped whereupon it can be cooked and offered as either a cold galantine or hot ballotine.

Galantine vs Ballotine?

Galantines and ballotines (ballantine is a brand of scotch whisky) are roulades but roulades are not necessarily galantines or ballotines.Roulade =any meat that is rolled around a stuffing made of vegetable, meat, dairy or whatever.

Ballotine = a galantine served hot.

Galantine = a meat, poultry or fish that is boned, stuffed with a forcemeat of the original protein and traditionally poached in a gelatinous stock and served with decorative aspic made from the stock and served cold or room temperature. Galantine comes from the Old French word for chicken “géline” or “galine” as it was originally made from chickens, though some maintain the word has its origins from the Gothic root “gal” meaning jelly, for the gelatinous stock. Towards the end of the 17th century it came to include other types of poultry, the remarkable Russian Doll Roast making use of 17 birds stuffed within one another being a remarkable example. The Bedouin camel stuffed with lamb, chickens and rice is on the furthest edge of the galantine spectrum, and its authenticity is debated. Zamponga stretches the roulade definition even farther and is the skin of a lamb or goat which is made into a bagpipes by bohemian Italians. Roger Waters used zampogna inspiration for the ubiquitous Pink Floyd pig-prop showmanship.

Bombine de Lapin Ardèchoise Wednesday, Jul 22 2009 

Bombine de Lapin Ardèchoise
Bombine from Ardèche with Rabbit

Rabbit flavored variation of a traditional dish from Ardèche in the Rhône-Alpes region of southern central France. Generally a potato based dish augmented with bay leaf, carrots and mushrooms in a meat based broth. In this presentation, a rabbit consommé with braised rabbit leg, turned potatoes, beveled carrots, fluted mushrooms, olives, pearl onions and bay leaf. The vegetables are cooked individually and then simmered together in the bay leaf scented consommé (made from the braising liquid).

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