Ballotine [bal o teen] Fr. n. Meat, poultry or fish boned, stuffed, and rolled then braised and sliced.
Chicken, duck, or fish ballotine is a beautiful way to serve a dish, and it can also be a frugal and healthy way to stretch meat a little further. A classic ballotine involves pounding the meat until it is quite thin, then wrapping it around a filling that can be made of vegetables, like this light recipe with leeks, or a richer preparation of foie gras or traditional bread stuffing. Then it is braised and sliced for an elegant presentation.
