Galantines and Collared Fish

The "Queen" cookery books. No.13. Fis... · S. Beaty-Pownall · 1903
Source
The "Queen" cookery books. No.13. Fish "part 2 - cold fish"
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success · extracted 4 days ago
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Instructions (2)
  1. Galantines and collared fish are two dishes that are very similar, with the main difference being that in a galantine, the fish or meat is used as a foundation and is more or less overlaid with other substances, whereas in the collared specimen, the fish is only spread with necessary seasoning, keeping the flavor of the foundation simple and distinct.
  2. Examples of both processes will be given later on.
Original Text · last edited 4 days ago
time. Moreover, these pies possess the further advan- tage of being excellent when made of either fresh or cold cooked fish. Lastly, there are galantines and collared fish. Between these two dishes there is very little to choose, though perhaps the difference may be that in a galantine the fish or meat is used as a foundation, and is more or less overlaid with other substances, whereas in the collared specimen, the fish is only spread with necessary seasoning, the flavour of the foundation being kept simple and distinct. Examples of both processes will be given later on.
Notes
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