A galantine is a bird which is boned out, filled with a savoury stuffing, stitched back together in approximately the same shape as before, covered in a chaudfroid sauce and served cold. When you slice through it you get these wonderful savoury slices. The bird most often used is the chicken. I have done one and I have to say that the result was not worth the time expended, pleasant though it was. For formal banquets in the not too distant past you would get multiple layers like a turkey stuffed with a goose stuffed with a chicken stuffed with a pigeon stuffed with a quail. Nowadays it tends to be of the savoury sausagemeat type filling - not as exotic but saves effort.