Crossword Solver > found answer > BALLOTIN

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CROSSWORD
ANSWER

BALLOTIN

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The answer BALLOTIN has 0 possible clue(s) in existing crosswords.

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The word BALLOTIN is NOT valid in any word game. (Sorry, you cannot play BALLOTIN in Scrabble, Words With Friends etc)

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Definitions of ballotin in various dictionaries:

BALLOTIN - A ballotine (from French balle a package) is traditionally a boned thigh part of the chicken, duck or other poultry stuffed with forcemeat and other ...

Word Research / Anagrams and more ...

check BALLOTIN in all word games (113 answers)
unscramble BALLOTIN (134 answers)
anagrams of BALLOTIN (41 answers)
words containing BALLOTIN (1 answers)
words starting with BALLOTIN (1 answers)
words ending with BALLOTIN (0 answers)
synonyms of BALLOTIN (0 answers)
antonyms of BALLOTIN (0 answers)

Keep reading for additional results and analysis below.

Possible Dictionary Clues
An officer in charge of a ballot box.
A deep decorative cardboard box, slightly larger at the top and with broad flaps, in which chocolates are sold.

Ballotin might refer to
A Ballotine (from French balle a package) is traditionally a boned thigh part of the chicken, duck or other poultry stuffed with forcemeat and other ingredients. It is tied to hold its shape and sometimes stitched up with a trussing needle. A ballotine is cooked by roasting, braising or poaching. A ballotine is often shaped like a sausage or re-formed to look like the leg, often with a cleaned piece of bone left in the end. * In today's commercial kitchens a ballotine is often made from other parts of poultry like the leg meat, also today's ballotine may be made using many types of meat and not always poultry. Although ballotines are related to galantines they are distinctive by being single-serve items classified as entrées as opposed to relevés. They are also served hot or cold, whereas a galantine will be served cold.

Ballotin might refer to

A Ballotine (from French balle a package) is traditionally a boned thigh part of the chicken, duck or other poultry stuffed with forcemeat and other ingredients. It is tied to hold its shape and sometimes stitched up with a trussing needle. A ballotine is cooked by roasting, braising or poaching. A ballotine is often shaped like a sausage or re-formed to look like the leg, often with a cleaned piece of bone left in the end.
* In today's commercial kitchens a ballotine is often made from other parts of poultry like the leg meat, also today's ballotine may be made using many types of meat and not always poultry. Although ballotines are related to galantines they are distinctive by being single-serve items classified as entrées as opposed to relevés. They are also served hot or cold, whereas a galantine will be served cold.

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