A piece of roasted meat which has first been boned, stuffed, and folded or rolled into an egg-like shape.
- Transfer to a cutting board and, using a sharp knife, trim the edges and cut the ballotine into six pieces.
- There was also a ballotine of foie gras, which looked huge, a roasted scallop dish, and an intriguing-sounding lobster cannelloni with crispy duck and mango.
- Terrines, galantines, and ballotines are perhaps the most familiar examples of the barding technique in the classical kitchen.
Mid 19th century: French, ultimately from balle 'a package of goods'.
For editors and proofreaders
Line breaks: bal|lo¦tine
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