Forcemeat

Forcemeat, from the French word farce for stuffing, refers to meat that has been finely ground and combined with other ingredients.

Forcemeat - finely ground meat often combined with ground vegetables to make a stuffing or combined with stiffly beaten egg whites to make delicate quenelles for poaching and serving with sauce.

Forcemeat
Ground, seasoned meat(s) and used for stuffing.
Formaggio
Italian for cheese.

Forcemeat
Meat or fish ground very fine and highly seasoned and used for stuffing meat and fish
Francaise ...

Forcemeat - A rich, highly seasoned paste containing meat or fish, herbs and vegetables finely minced and pounded, used as a stuffing or garnish.
Formaggio - An Italian cheese.

Forcemeat - A mixture of chopped or ground meat and other ingredients used for pates, sausages, and other preparations.

Forcemeat - A mixture of raw or cooked seasoned ingredients used to stuff a variety of foods, especially sausages. Also the basis for patés, meat pies, terrines, quenelles, etc.

Forcemeat: Ground meat or meats, mixed with seasonings used for stuffing.
Forestiere: served with mushrooms.
Frappe: French for chilled, in reference to creams, fruits and liqueurs.

Forcemeat:
Ground up meat(s) combined with seasonings and other ingredients, used for stuffing.
Forcemeat: ...

What is Forcemeat? In the culinary arts, forcemeat is a mixture of ground meats and other ingredients that are ... Read the definition of Forcemeat.
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Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffi Handle
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farce (Fr.) Stuffing, forcemeat; farci means a stuffed dish, such as
cabbage, breast of veal, or flank steak stuffed and braised.
farcito (It.) Stuffed.
farfalle (It.) Butterfly-shaped pasta.

Ballottine - A pƒt‚-like dish in which forcemeat is stuffed back into the boneless carcass from which the forcemeat was made. This may include fish, poultry, game birds, or even some cuts of meat.

panade: starch-based thickener used with forcemeats, or a soup thickened with a panade
panisse: fried chick-pea flour beigne
papillote: paper decoration for ends of ribs on a roast (e.g., en papillote, cooked in a parchment package) ...

Farce A French stuffing, often made from sausage meat, also known as forcemeat. Derived from the Latin word farcire meaning 'to stuff'.
Farci A French term meaning to be stuffed with forcemeat; usually applied to fish, poultry and vegetables.

To farce [French] forcemeat. (Stuffed) Feta cheese Greek cheese Ficelle French long thin baguette Fillet In fish and meat, a slice of meat without bones, cut out for human consumption Fish veloute Shallots, noilly prat with lime, ...

Add a layer of forcemeat followed by a layer of game meat, then a layer of forcemeat followed by another layer of game meat.

A terrine is generally a finer forcemeat than that used for pâté, and always served cold. Pâtés are coarser forcemeats and, as stated before, are often prepared in a pastry crust.

A pate-like dish made of the skin of a small animal, most often chicken or duck, which is stuffed with a forcemeat of this animal. Additional strips of meat, blanched vegetables, and truffles are also layered with the forcemeat.

Charcuterie: Products such as salami, sausages, pates and similar forcemeats usually based on pork and pork offal.
Court bouillon: A mixture of water, herbs, vegetables and either wine or vinegar, used mainly for cooking fish.

panada: Paste of water and flour or bread, used for forcemeats
pane: Passed through seasoned flour, eggwash and bread crumbs
paprika: Hungarian sweet capsicum/pepper (red) ...

Similar to a galantine, it is usually made by stuffing a deboned poultry leg with forcemeat; it is then poached or braised and normally served hot.
Balsamic vinegar ...

Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu. Oysters are used in one traditional stuffing for Thanksgiving. These may also be combined with mashed potatoes, for a heavy stuffing.

is made by mixing various items such as bread crumbs, cubes of bread, flour, rice, or dry milk powder with water, stock, milk, egg yolk, egg whites, or butter. The paste is then used to bind other foods such as ground or minced meats, forcemeats, ...

See also: Stuff, Fruit, Fish, Cream, Sauce