<P> Galantine is a chilled poultry product created after the French Revolution by the chef to the Marquis de Brancas . The term galant connotes urbane sophistication . Other origins are suggested: the older French word for chicken géline or galine or the word gelatin . Sources suggest the spelling of gelatin transformed into the words galentyne, galyntyne, galandyne, and galendine . </P> <P> The galantine is prepared by skinning and boning a chicken or other poultry . The skin is laid flat, with the pounded breast laid on top . A forcemeat is then placed on top of the pounded breast . The galantine is then rolled with the ends of the breast meeting one another . The galantine is then wrapped in cheesecloth and poached in poultry stock until the proper internal temperature is reached . </P> <P> Roulade is similar to a galantine . The two major differences are instead of rolling the poultry evenly for the ends of the breasts to meet, the bird is rolled into a pinwheel shape, and the roulade is cooled by chilling it after it has been removed from the poaching liquid . </P> <P> Salt serves four main purposes in the preservation of food in the charcuterie kitchen . The first is inducing osmosis: This process involves the movement of water outside of the membranes of the cells, which in turn reabsorb the salted water back into the cell . This process assists in the destruction of harmful pathogens . The second is dehydration, which means the salt pulls excess water from the protein, which aids in the shelf - life of the protein, as there is less moisture present for bacterial growth . Fermentation is the third, in which salt assists in halting the fermentation process which would otherwise completely break the meat down . Finally, salt assists in denaturing proteins, which in essence means the structure of the proteins is effectively shifted, similar to the effects of cooking . </P>

What do you call a meat and cheese plate