The etymology of the word galantine is a bit obscure. Some people believe that it consisted of meat served in aspic. Others believe that the name evolved from an old French word galine or geline, for hen. They are correct, because traditionally the galantine was made with poultry: chicken or turkey, duck, goose, or pheasant. The meat was deboned, stuffed, and poached in a strong liquid aspic broth, cooled down for two to three days in the refrigerator, then served cold.