my version (inspired by Jacques Pépin's chicken galantine) -- completely deboned cornish game hen stuffed with cranberry walnut crouton, sage, cinnamon, apple, and fennel; served with agave infused berry gastrique; roasted potatoes; and asparagus, crab meat with hollandaise sauce...
A ballottine is a completely deboned stuffed bird, roasted and served hot with a sauce.
"Gastrique is caramelized sugar, deglazed with vinegar or other sour liquids, used as a sweet and sour flavoring for sauces. The gastrique is generally added to a fond, reduced stock or brown sauce. It is also used to flavor sauces such as tomato sauce, savory fruit sauces and others, such as the orange sauce for duck à l'orange. The term is often broadened to mean any sweet and sour sauce, e.g. citrus gastrique or mango gastrique." -- Wikipedia
Apples, cranberries, fennel, and fresh sage add a unique twist to this variation on the classic stuffing.
"A crouton is a piece of sautéed or rebaked bread, often cubed and seasoned. Croutons are used to add texture and flavor to salads—notably the Caesar salad—as an accompaniment to soups and stews, or eaten as a snack food." -- Wikipedia
"A galantine is a boned bird, usually a duck or chicken, filled with a force-meat mixture and alternate layers of liver, truffles and the like. The meat is completely separated from the carcass and left in one piece. The boned, stuffed bird is poached in broth, cooled off and served with its own aspic. A ballottine is essentially the same except the stuffed bird is roasted instead of poached and served hot with a sauce. A simplified version, the poulet en saucisse, is not quite a galantine or a ballottine, but it partakes of both. The most tedious part of the preparation is boning (aka deboning) the chicken. " -- Travel Channel
"Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper." -- Wikipedia