Galantina est modus ferculi parandi et proponendi in arte coquinaria Europaea tam mediaevali quam recentiore.
Caro vel piscis praecoquitur, in gelatino dum refrigescunt includi sinitur, frigidus infertur. Interdum integer, saepe in frustis praesectus proponitur. Galfridus Chaucer saeculo XIV exeunte in carmine lyrico confessus est:
Was nevere pik walwed in galauntine
As I in love am walwed and ywounde
("Nunquam lucius in galantina tam involutus est quam ego in amore involvor includorque").
Notae
Bibliographia
Eruditio
"Galantina" in Marianne Bouchon, "Latin de cuisine" in Archivum Latinitatis Medii Aevi vol. 22 (1952) pp. 63-76
c. 1300 : Enseignements141 (Grégoire Lozinski, ed., La Bataille de Caresme et de Charnage [Lutetiae: Honoré Champion, 1933] pp. 181-187) alibi
saec. XIV : Llibre de sent soví (Joan Santanach i Suñol, ed., Robin M. Vogelzang, interpr., The book of Sent Soví: medieval recipes from Catalonia [2008] pp. 66-67, no. xii) ("geladia")
1300/1309 : Liber de coquina II.41 (Marianne Mulon, "Deux traités inédits d'art culinaire médiéval" in Bulletin philologique et historique (jusqu'à 1610) du Comité des Travaux Historiques et Scientifiques [1968 (1971)] vol. 1 pp. 369-435) Textus
ante 1325 : Doctrina faciendi diversa cibaria no. 51 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 43-58) ("galantine")
1381 : Diversa servicia no. 68-69 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 59-79) (lampray in galentyne")
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