galantinen.

Brit.

/ˈɡaləntiːn/,

/ˈɡaln̩tiːn/,

/ˌɡalənˈtiːn/,

/ˌɡaln̩ˈtiːn/, U.S.

/ˈɡælənˌtin/

Forms: Middle English galyntyne, Middle English–1500s galantyne, Middle English–1500s galauntyne, Middle English–1600s galentine, Middle English–1600s galentyn, Middle English–1600s galentyne, 1500s galandine, 1500s galandyne, 1500s–1600s galendine, 1500s–1800s gallantine, 1600s galiantine, 1600s–1800s gallentine, 1700s– galantine.

Origin: A borrowing from French. Etymons: French galentine, galantine, galatine.

Etymology: < Old French, Middle French galentine (c1223), Old French, Middle French, French galantine (c1275), variant or alteration (with intrusive -n- of uncertain origin) of Old French, Middle French galatine (c1225) < classical Latin gelāta frozen (see jelly n.¹) + Old French -ine -ine suffix⁴, with the vowel of the first syllable probably showing assimilation to that of the second (compare post-classical Latin galatina (1244) and also Old French jaleie , jalee , galee (13th cent.), variants of gelee frost < classical Latin gelāta frozen: see jelly n.¹). Compare post-classical Latin galantia , galanticia , galentinum (from 13th cent. in British sources), Catalan galantina (1539), Spanish gualatina (1525; < French), Italian galantina (1570; < French). Compare gelatin n.Quot. 1304-5 at sense 1 could alternatively be taken as showing an (otherwise unattested) Anglo-Norman parallel.

1. A sauce served with fish or poultry, originally made from the jellied juices of meat or fish, and typically flavoured with spices and thickened with breadcrumbs or soaked bread. Now historical.In quot. 1381 apparently: the mixture of spices (and perhaps also breadcrumbs) typically added to this sauce, used as a seasoning.Quot. 1530 was taken by N.E.D. (1898) to refer to a dish made of soaked bread and spices, but this may be a misapprehension.

ΘΚΠ

the world > food and drink > food > additive > sauce or dressing > [noun] > other sauces

galantine1304

civya1325

egerdouce1381

gravy?c1390

camelinea1425

chawdronc1440

saffron sauce?a1505

sibber-sauce1556

ferry?1570

oxoleum1574

slabber-sauce1574

saupiquet1656

slapsauce1708

brown sauce1723

bread sauce1727

custard1747

bechamel1789

caper-sauce1791

tomato sauce1804

custard cream1805

allemande1806

sambal1815

Reading sauce1816

Harvey's Sauce1818

velouté sauce1830

suprême sauce1833

parsley sauce1836

agrodolce1838

Worcestershire sauce1843

espagnole1845

pestoa1848

cheese sauce1854

nam prik1857

Worcester sauce1863

Béarnaise sauce1868

Béarnaise1877

Yorkshire Relish1877

sauce mousseline1892

velvet sauce1893

gribiche1897

mornay sauce1900

sugo1906

sofrito1913

chile con queso1916

foo yung1917

marinara1932

pistou1951

hoisin1957

salsa verde1957

pico de gallo1958

sriracha1959

carbonara1962

amatriciana1963

arrabbiata1963

ponzu1966

puttanesca1971

chermoula1974

tikka masala1975

mojo1983

queso1989

1304–5 in Hist. MSS Comm.: Rep. MSS Ld. Middleton (1911) 325 in Parl. Papers (Cd. 5567) XXVII. 1 (MED) ij lagenis de galentyn.

1381 Diuersa Servicia in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 68 Wan yt ys dressyd in dysches wyþ Blank de Sure, straw vpon clowys of gelofre & straw vpon powdre of galentyn.

a1425 (a1399) Forme of Cury (BL Add.) 142 in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 130 Galyntyne. Take crustes of brede and grynde hem smale. Do þerto powdour of galyngale, of canel, of gyngyuer, and salt it; tempre it vp with vyneger, and drawe it vp þurgh a straynour, & messe it forth.

c1440 Sir Degrevant (Thornton) (1949) l. 1414 Scho fett fra þe pantry..Hasteletes in galentyn.

a1475 Liber Cocorum (Sloane) (1862) 25 Take lamprayes..Serve with galentine, made in sale, With gyngere, canel and galingale.

a1500 (c1380) G. Chaucer To Rosemounde (Rawl. Poet. 163) (1892) l. 17 Nas neuer Pyk walwed in galauntyne As I in loue Am walwed And I wounde.

1508 Bk. Keruynge (de Worde) sig. B.iv Fresshe lampraye bake..with a spone take out galentyne & laye it vpon the brede.

1530 J. Palsgrave Lesclarcissement 602/2 Laye some breed in soke for I wyll haue some galantyne made.

1598 J. Florio Worlde of Wordes Prognata,..venison sauce or galandine for swans.

a1655 T. T. de Mayerne Archimagirus Anglo-Gallicus (1658) ix. 5 When it is baked make a galentine of Claret-wine and Cinnamond and sugar, and poure it on the Pye.

1675 Accomplish'd Lady's Delight 263 Take the best of the Hare..then make a proportion of the Head, or shoulders, as you make for an Hare-pasty, and lay in a layer of Flesh, and a layer of Lard, and butter aloft, and beneath, and make a Gallentine for it in a saucer.

1788 R. Briggs Eng. Art Cookery xi. 189 The tongue and udder put into a dish together make a grand dish, with gallentine sauce in a boat.

1973 C. A. Wilson Food & Drink in Brit. iv. 131 Waterbirds were served with galantine sauces made from their own blood with breadcrumbs or stewed prunes and spices.

2. A dish typically consisting of boned and rolled chicken, veal, or pork (sometimes with a stuffing), which is boiled and served cold with its jelly. Cf. ballotine n.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > other meat dishes

langue de boeuf1381

sawgeatc1390

pome-garneza1450

olive1598

potato pie1600

capilotade1611

carbonade1651

beef à la mode1653

Scots collops1657

Scotch collops1664

galantine1702

grenadine1706

scotched collops1708

à la mode beef1723

miroton1725

German duck1785

cottage pie1791

chartreuse1806

timbale1824

sanders1827

rognon1828

rolliche1830

schalet1846

old thing1848

Brunswick stew1855

scrapple1855

moussaka1862

cannelon1875

crépinette1877

shepherd's pie1877

chop suey1888

estouffade1889

noisette1891

chaudfroid1892

patty1904

boeuf bourguignon1915

sukiyaki1920

bœuf stroganoff1932

bœuf1936

flauta1938

rumaki1941

rendang1948

pastitsio1950

keema1955

bulgogi1958

moo shu1962

Melba1964

shabu-shabu1970

carpaccio1974

al pastor1977

gosht1982

parmo1999

parmesan2003

beef stroganof-

1702 J. K. tr. F. Massialot Court & Country Cook 243 If there be occasion to make a Galantine at the same time, with the Royal Sausages, it may be dress'd in the same Stew-pan.

1723 J. Nott Cook's & Confectioner's Dict. sig. Aa2 To dress a Sucking Pig in Galantine... Beginning at one of the Ends of the Pig's Skin..roll them up..so that the Farce may not fall out... Let it be..stew'd a la Braise..for two or three Hours... Let the Pig cool in the Sauce, and when you take it out of the Napkin, untye it, and cut it into Slices..and serve them up cold.

1725 R. Bradley Chomel's Dictionaire Œconomique at Sausages To make a galantine with the royal sausages.

1850 W. M. Thackeray Pendennis II. vii. 67 Soups, grapes, patés, galantines.

1870 Pall Mall Gaz. 25 Nov. 12 He insists upon entertaining him hospitably with galantine, mayonnaise, and Marsala.

1948 ‘R. Crompton’ Family Roundabout iv. 50 There were cold chickens, cold ham, pattees, galantines, prawns in aspic..and cakes of every kind.

1993 News Express 20 Sept. 6/2 Galantines may be further elaborated by being coated in aspic.

This entry has been updated (OED Third Edition, November 2010; most recently modified version published online March 2022).

单词	galantine
释义	galantinen. Brit. /ˈɡaləntiːn/, /ˈɡaln̩tiːn/, /ˌɡalənˈtiːn/, /ˌɡaln̩ˈtiːn/, U.S. /ˈɡælənˌtin/ Forms: Middle English galyntyne, Middle English–1500s galantyne, Middle English–1500s galauntyne, Middle English–1600s galentine, Middle English–1600s galentyn, Middle English–1600s galentyne, 1500s galandine, 1500s galandyne, 1500s–1600s galendine, 1500s–1800s gallantine, 1600s galiantine, 1600s–1800s gallentine, 1700s– galantine. Origin: A borrowing from French. Etymons: French galentine, galantine, galatine. Etymology: < Old French, Middle French galentine (c1223), Old French, Middle French, French galantine (c1275), variant or alteration (with intrusive -n- of uncertain origin) of Old French, Middle French galatine (c1225) < classical Latin gelāta frozen (see jelly n.¹) + Old French -ine -ine suffix⁴, with the vowel of the first syllable probably showing assimilation to that of the second (compare post-classical Latin galatina (1244) and also Old French jaleie , jalee , galee (13th cent.), variants of gelee frost < classical Latin gelāta frozen: see jelly n.¹). Compare post-classical Latin galantia , galanticia , galentinum (from 13th cent. in British sources), Catalan galantina (1539), Spanish gualatina (1525; < French), Italian galantina (1570; < French). Compare gelatin n.Quot. 1304-5 at sense 1 could alternatively be taken as showing an (otherwise unattested) Anglo-Norman parallel. 1. A sauce served with fish or poultry, originally made from the jellied juices of meat or fish, and typically flavoured with spices and thickened with breadcrumbs or soaked bread. Now historical.In quot. 1381 apparently: the mixture of spices (and perhaps also breadcrumbs) typically added to this sauce, used as a seasoning.Quot. 1530 was taken by N.E.D. (1898) to refer to a dish made of soaked bread and spices, but this may be a misapprehension. ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > other sauces galantine1304 civya1325 egerdouce1381 gravy?c1390 camelinea1425 chawdronc1440 saffron sauce?a1505 sibber-sauce1556 ferry?1570 oxoleum1574 slabber-sauce1574 saupiquet1656 slapsauce1708 brown sauce1723 bread sauce1727 custard1747 bechamel1789 caper-sauce1791 tomato sauce1804 custard cream1805 allemande1806 sambal1815 Reading sauce1816 Harvey's Sauce1818 velouté sauce1830 suprême sauce1833 parsley sauce1836 agrodolce1838 Worcestershire sauce1843 espagnole1845 pestoa1848 cheese sauce1854 nam prik1857 Worcester sauce1863 Béarnaise sauce1868 Béarnaise1877 Yorkshire Relish1877 sauce mousseline1892 velvet sauce1893 gribiche1897 mornay sauce1900 sugo1906 sofrito1913 chile con queso1916 foo yung1917 marinara1932 pistou1951 hoisin1957 salsa verde1957 pico de gallo1958 sriracha1959 carbonara1962 amatriciana1963 arrabbiata1963 ponzu1966 puttanesca1971 chermoula1974 tikka masala1975 mojo1983 queso1989 1304–5 in Hist. MSS Comm.: Rep. MSS Ld. Middleton (1911) 325 in Parl. Papers (Cd. 5567) XXVII. 1 (MED) ij lagenis de galentyn. 1381 Diuersa Servicia in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 68 Wan yt ys dressyd in dysches wyþ Blank de Sure, straw vpon clowys of gelofre & straw vpon powdre of galentyn. a1425 (a1399) Forme of Cury (BL Add.) 142 in C. B. Hieatt & S. Butler Curye on Inglysch (1985) 130 Galyntyne. Take crustes of brede and grynde hem smale. Do þerto powdour of galyngale, of canel, of gyngyuer, and salt it; tempre it vp with vyneger, and drawe it vp þurgh a straynour, & messe it forth. c1440 Sir Degrevant (Thornton) (1949) l. 1414 Scho fett fra þe pantry..Hasteletes in galentyn. a1475 Liber Cocorum (Sloane) (1862) 25 Take lamprayes..Serve with galentine, made in sale, With gyngere, canel and galingale. a1500 (c1380) G. Chaucer To Rosemounde (Rawl. Poet. 163) (1892) l. 17 Nas neuer Pyk walwed in galauntyne As I in loue Am walwed And I wounde. 1508 Bk. Keruynge (de Worde) sig. B.iv Fresshe lampraye bake..with a spone take out galentyne & laye it vpon the brede. 1530 J. Palsgrave Lesclarcissement 602/2 Laye some breed in soke for I wyll haue some galantyne made. 1598 J. Florio Worlde of Wordes Prognata,..venison sauce or galandine for swans. a1655 T. T. de Mayerne Archimagirus Anglo-Gallicus (1658) ix. 5 When it is baked make a galentine of Claret-wine and Cinnamond and sugar, and poure it on the Pye. 1675 Accomplish'd Lady's Delight 263 Take the best of the Hare..then make a proportion of the Head, or shoulders, as you make for an Hare-pasty, and lay in a layer of Flesh, and a layer of Lard, and butter aloft, and beneath, and make a Gallentine for it in a saucer. 1788 R. Briggs Eng. Art Cookery xi. 189 The tongue and udder put into a dish together make a grand dish, with gallentine sauce in a boat. 1973 C. A. Wilson Food & Drink in Brit. iv. 131 Waterbirds were served with galantine sauces made from their own blood with breadcrumbs or stewed prunes and spices. 2. A dish typically consisting of boned and rolled chicken, veal, or pork (sometimes with a stuffing), which is boiled and served cold with its jelly. Cf. ballotine n. ΘΚΠ the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > other meat dishes langue de boeuf1381 sawgeatc1390 pome-garneza1450 olive1598 potato pie1600 capilotade1611 carbonade1651 beef à la mode1653 Scots collops1657 Scotch collops1664 galantine1702 grenadine1706 scotched collops1708 à la mode beef1723 miroton1725 German duck1785 cottage pie1791 chartreuse1806 timbale1824 sanders1827 rognon1828 rolliche1830 schalet1846 old thing1848 Brunswick stew1855 scrapple1855 moussaka1862 cannelon1875 crépinette1877 shepherd's pie1877 chop suey1888 estouffade1889 noisette1891 chaudfroid1892 patty1904 boeuf bourguignon1915 sukiyaki1920 bœuf stroganoff1932 bœuf1936 flauta1938 rumaki1941 rendang1948 pastitsio1950 keema1955 bulgogi1958 moo shu1962 Melba1964 shabu-shabu1970 carpaccio1974 al pastor1977 gosht1982 parmo1999 parmesan2003 beef stroganof- 1702 J. K. tr. F. Massialot Court & Country Cook 243 If there be occasion to make a Galantine at the same time, with the Royal Sausages, it may be dress'd in the same Stew-pan. 1723 J. Nott Cook's & Confectioner's Dict. sig. Aa2 To dress a Sucking Pig in Galantine... Beginning at one of the Ends of the Pig's Skin..roll them up..so that the Farce may not fall out... Let it be..stew'd a la Braise..for two or three Hours... Let the Pig cool in the Sauce, and when you take it out of the Napkin, untye it, and cut it into Slices..and serve them up cold. 1725 R. Bradley Chomel's Dictionaire Œconomique at Sausages To make a galantine with the royal sausages. 1850 W. M. Thackeray Pendennis II. vii. 67 Soups, grapes, patés, galantines. 1870 Pall Mall Gaz. 25 Nov. 12 He insists upon entertaining him hospitably with galantine, mayonnaise, and Marsala. 1948 ‘R. Crompton’ Family Roundabout iv. 50 There were cold chickens, cold ham, pattees, galantines, prawns in aspic..and cakes of every kind. 1993 News Express 20 Sept. 6/2 Galantines may be further elaborated by being coated in aspic. This entry has been updated (OED Third Edition, November 2010; most recently modified version published online March 2022). < n.1304
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