- or
sieving the ingredients. The
result may
either be
smooth or co****.
Forcemeats are used in the
production of
numerous items found in charcuterie, including...
- product.
Forcemeats are used in the
production of
numerous items found in charcuterie.
Meats commonly used in the
production of
forcemeats include pork...
- cow, lamb,
goose and goat may also be used. They may be
filled with a
forcemeat to make sausage.
Chitterling is
first do****ented in
Middle English in...
- 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...
- stewing.
Dishes include roasts, joints, soups, stews, curries, sausages,
forcemeats, and dumplings. In many
culinary traditions, a
roasted goose is a feast...
-
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"...
- /ˈpæteɪ/ PAT-ay, US: /pæˈteɪ, pɑː-/ pa(h)-TAY, French: [pɑte] ) is a
forcemeat. Originally, the dish was
cooked in a
pastry case; in more
recent times...
-
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...
-
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"...
