Daily Telegraph General Knowledge (Gk) 12501 Saturday December 14Th 2013

[08012006]

19a French dish of a boned, stuffed, shaped poultry thigh, typically poached and served roulade-style (9) ( ?A???T?N? )
I thought GALANTINE. However, the 4th letter must be L to fit with 13d ABELARD ( French scholar, theologian and philosopher legendary for his love affair with Héloïse d’Argenteuil )
Any suggestions please

[seekeerz]

having problems with that one myself, I thought it was 'galantine' too

[Captain2]

Have a look at Ballotine

[Captain2]

Definition: In the culinary arts, a traditional ballotine is a deboned leg of a chicken, duck or other poultry stuffed with ground meat and other ingredients, tied and cooked. A ballotine is usually cooked by braising or poaching.

In modern kitchens, a ballotine is sometimes made from other parts of the poultry, such as the breast, not strictly the leg. Moreover, a modern ballotine can be made using any type of meat, not limited to poultry. A ballotine can be served hot or cold.

Ballotines come under the culinary category of charcuterie, or sausage making, which in turn is a part of the classical garde manger.

[08012006]

Thanks Captain2

[dannyk13]

19a.Ballotine

[seekeerz]

Ah ha that makes sense

[Cgos]

I've come to the conclusion that answer must be BALLOTINE (to fit with ABELARD as you say) although,strictly speaking, this should be roasted not poached.