Galantina[1] 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:

Gastronomia Valentiana: Galantina anatina inter alias paropsides in certamine coquinario proposita
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").[2]

Notae recensere

Bibliographia recensere

Eruditio
Praecepta
  • c. 1300 : Enseignements 141 (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")
  • saec. XIV : Libro per cuoco vel Anonimo Veneziano (Ludovico Frati, ed., Libro di cucina del secolo XIV (Liburni, 1899) no. 30-33 Textus a Thoma Gloning divulgatus) ("gelatina ... gellatina")
  • 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")