Uniform mixture of lean meat with fat made by grinding the ingredients
Squab forcemeat with cepes, anise, and combava juice
Look up forcemeat in Wiktionary, the free dictionary.
Forcemeat (derived from the French farcir, "to stuff"[1]) is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous items found in charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw meat, except in the case of a gratin. Meats commonly used include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is preferred as a fat, as it has a somewhat neutral flavor.[2][3]
^Wedgwood, Hensleigh (1855). "On False Etymologies". Transactions of the Philological Society (6): 69.
Look up forcemeat in Wiktionary, the free dictionary. Forcemeat (derived from the French farcir, "to stuff") is a uniform mixture of lean meat with fat...
particular pork, in order to present them in the most diverse ways". Forcemeat is a mixture of ground, lean meat emulsified with fat. The emulsification...
mixture through a sieve such as a tamis, yielding a forcemeat. The quenelles are shaped from the forcemeat and then poached. They may be served sauced and...
are usually made from pigs' intestines. They may also be filled with a forcemeat to make sausage. Intestine from other animals, such as cow, lamb, goose...
preferred fat for various forms of charcuterie, particularly sausages and forcemeat such as quenelles. The 1954 rhythm and blues song "Fat Back and Corn Liquor"...
source?] Names for stuffing include "farce" (~1390), "stuffing" (1538), "forcemeat" (1688), and relatively more recently in the United States; "dressing"...
the stuffing is pork forcemeat with onions and peppers. Paupiettes of turkey à la crécy, where the stuffing is a pork forcemeat mixed with a dry mushroom...
thigh and/or leg part of the chicken, duck or other poultry stuffed with forcemeat and other ingredients. It is tied to hold its shape and sometimes stitched...
corton, especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices. Due to its fatty texture...
served cold, often coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since boning poultry can be difficult...
also be used for a chicken thigh that has been stuffed, usually with forcemeat, shaped like a ham and braised. Such a preparation is called jambonneau...
Historically, gefilte fish was a stuffed whole fish consisting of minced-fish forcemeat stuffed inside the intact fish skin. By the 16th century, cooks had started...
served. Wikimedia Commons has media related to Minced meat. Food portal Forcemeat Mincemeat Pink slime Hindustani: क़ीमा (Devanagari), قیمہ (Nastaliq),...
(and much easier to de-bone), while smaller ones are often processed as forcemeat to eliminate their many small bones, and then used in preparations such...
refer to: Terrine (cookware), a vessel for cooking a forcemeat loaf Terrine (food), a forcemeat similar to pâté This disambiguation page lists articles...
approach of making pie with butter and a range of tart, galette and pâté (forcemeat of meat and fish in dough) recipes. Swedish immigrants in the plains states...
stewing. Dishes include roasts, joints, soups, stews, curries, sausages, forcemeats, and dumplings. In many culinary traditions, a roasted goose is a feast...
Pate, pâte au lait, or paté may refer to: Pâté, various French meat forcemeat pies or loaves Pâté haïtien or Haitian patty, a meat-filled puff pastry...
finished with egg yolks and cream, to which poached rounds of chicken forcemeat, cockscombs, cocks' kidneys and green peas are added. Potage fontanges...
refer to: Mousseline sauce or Hollandaise sauce Mousseline, a type of forcemeat Mousseline, a type of fabric Mousseline, the French name for Rosie, the...
(汁物（つゆもの） or 団子汁（だんごじる）), stewed with vegetables and herbs Food portal Dango Forcemeat Gyoza Kebab Sate Souvlaki List of chicken dishes "Tsukune yakitori". Taste...
ingredients. A dish from Wiltshire called the Devizes Pie, is layered forcemeat or offal cooked under a huff paste.[failed verification] Inipit Philippines...
Global Information
