gal·an·tine 
(gălən-tēn′)
(gălən-tēn′)n.
A dish of boned, stuffed meat or fish that is poached and served cold coated with aspic.
[Middle English galauntine, a kind of sauce, from Old French galatine, galentine, aspic, fish sauce, from Medieval Latin galentīnum, probably ultimately from gelāta, jelly, from feminine past participle of Latin gelāre, to freeze, coagulate; see GELATIN.]