Max Hauser wrote:Bill also is very right that "torchon" is the common figure for molded FG in high-end restaurants and food writing in recent years....Anyone writing who wants to know what is meant by a galantine (or its variation, a ballottine) can look that up, as always, in an appropriate reference (like the Larousse Gastronomique which has entire articles on the subject, or even a large general dictionary).
Max, I'm familiar with the term 'torchon' and what it applies to. And FYI I did look up ballottine in Larousse before I used it in reference to the butter. But I used it, as I said, because some well-known chef had used it before me and it seemed to fit where no other word would and did so understanding that a tube of butter is not a ballottine. That's why I used the adjective 'cylindrical' as a qualifier. I have no argument with Bill's correction, I only care that he understand that I knew the difference at the time I used the word.
But--let's talk about 'torchon' briefly. When did that word come into use, if you know? Neither the current nor the 1988 versions of Larousse, both of which I own and refer to often, list it, so it appears to be a new vs. a classic term which you imply somewhat when you say "in recent years". So is it possible that someone who described that method for preparing a foie gras as 'ballottine' is using what was at one time the closest similar, even if not entirely accurate, term available?
