Galettes

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Galettes

 

large cookies, usually rectangular. A bread substitute, galettes remain fresh for an extended period of time. They are made of wheat flour to which yeast, chemical leavening agents, salt, and sugar are added. There are two types of galettes, depending upon the amount of shortening added: plain (so-called dry cookie or cracker) and rich (containing 10 to 18 percent butter or margarine). Plain galettes retain their nutritive value for up to two years. They are widely used in the army and on expeditions, and tourist excursions. Rich galettes retain their nutritive value for up to six months. Galettes should have a flaky texture and be easy to steep and good to dunk in water.

References in periodicals archive ?
The answer lies in its galettes, a savoury staple in this part of France, almost the equivalent of the pizza in Italy, but so much more versatile and tasty when made properly, which means with buckwheat flour - sarrasin or ble noir in French.
Galette was booked with misdemeanor simple battery stemming from the disturbance at the player's house in Kenner, a New Orleans suburb.
THE taste of the buckwheat galette - ham, cheese and egg - washed down with cider was unmistakably Breton.
From a Mango Galette dessert to Shrimp Soup with Brazil Nuts, this is a book any international cooking collection needs
Roasted wild sea bass fillet with galette potatoes and orange scented red pepper sauce
1567 Lexington Avenue: 1200 s/f at $3,200/month, rented to La Galette Restaurant, Winston Broderick of Vertical City Realty, Inc.
10 -- Mouiller le pourtour de la galette Ea l'aide d'un pinceau et appuyer avec le dos d'une fourchette pour bien souder la bordure tout en la guillochant.
One can hardly fault the kitchen's aesthetically plated citric meringue and chocolate galette ($8 each) endings.