Meat · Cut · Short entry
Galinette
A small, very sinewy and gelatinous muscle found with the nerveux de gîte in the gîte à la noix. Unlike its neighbours it needs long, slow cooking.
What it is and how it is used
Interbev describes the galinette as a small, very sinewy and gelatinous muscle lying between the two parts of the nerveux de gîte à la noix. "Its structure demands long, slow cooking" ("Sa structure exige une cuisson longue et lente"). The sources opened give no English or Latin name for it.
