A galantine is a classical French preparation in which a whole piece of poultry, most often chicken, is boned while keeping the skin intact, filled with a forcemeat stuffing of ground meat, breadcrumbs, herbs, and spices, reshaped into a cylinder, and gently poached, often wrapped in cloth or its own skin. It is always served cold or at room temperature, sliced into rounds; this is what distinguishes it from a ballotine, a similarly boned-and-stuffed preparation that is typically roasted or braised and served hot. Galantines are associated with elaborate French banquet cooking and are often glazed with aspic and presented on a platter as a cold buffet centerpiece.