forcemeat
Noun: A finely ground and seasoned mixture of raw meat, poultry, fish, or vegetables, used as a stuffing or filling in other dishes. It is typically bound with ingredients like eggs, cream, or panada (a paste of bread and milk).
"Forcemeat" is a culinary term. It refers to the prepared mixture itself, before it is cooked. It is used as a core component in dishes like pâtés, terrines, sausages, and stuffed meats (e.g., galantines). The word is most common in professional kitchens and traditional recipes.
- The chef prepared a delicate forcemeat of salmon and herbs for the seafood terrine.
- The recipe calls for a forcemeat made from pork, veal, and spices to fill the sausage casings.
- A key step in making the pâté is chilling the forcemeat before it is baked.
- "To make a forcemeat": The process of preparing the mixture. This involves grinding, seasoning, and binding the ingredients.
- "A forcemeat ball" (or "quenelle"): A small, oval-shaped portion of forcemeat, often poached and served as a garnish or appetizer.
- Farce: A direct synonym for forcemeat, more commonly used in French culinary terminology.
- Stuffing / Dressing: These are similar concepts but usually refer to mixtures (often bread-based) cooked inside a cavity, whereas forcemeat is a specific, finely ground preparation.
- Mousseline: A very light, smooth type of forcemeat, often made with poultry, fish, or shellfish and enriched with cream.
- Farce
- Foremeat (archaic spelling)
- Sausage meat (in some contexts, though sausage meat is often coarser)
"Forcemeat" has a single, specific meaning in the culinary arts. It does not have other common definitions outside this context. The "force" in the word is thought to derive from an old French word (farcir) meaning "to stuff."
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mixture of ground raw chicken and mushrooms with pistachios and truffles and onions and parsley and lots of butter and bound with eggs
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