- 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...
- pronunciation: [tɛ.ʁin]), in
traditional French cuisine, is a loaf of
forcemeat or a****,
similar to a pâté, that is
cooked in a
covered pottery mold...
- are also made from cow, lamb,
goose and goat. They may be
filled with a
forcemeat to make sausage.
Chitterling is
first do****ented in
Middle English in...
-
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"...
-
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...
- source?]
Names for
stuffing include "farce" (~1390), "stuffing" (1538), "
forcemeat" (1688), and
relatively more
recently in the
United States; "dressing"...
- corton,
especially among New
Englanders of French-Canadian origin) is a
forcemeat-style pork
spread containing onions and ****es. Due to its
fatty texture...
- 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...
