GALANTINE: a name applied to fowls, game, fish or other meat, boned, stuffed and roasted--or boiled or braised--then pressed and cut in slices or put in molds, covered with aspic jelly and decorated with truffles. "Goose Liver Galantine" and "Sweetbread Galantine" are also set in bases of well seasoned, fine chopped pork mixture in place of aspic jelly.