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Uniform mixture of lean meat with fat made by grinding the ingredients
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
Forcemeat
Branch of cooking of prepared meat products, primarily from pork
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
Charcuterie
French-Canadian pork-based spread
corton, especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices. Its fatty texture and
Cretons
Mixture of creamed fish or meat with a light egg binding, formed into an egg-like shape
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
Quenelle
French meat dish
piece of meat, beaten thin, and rolled with a savory stuffing such as forcemeat. It is often featured in recipes from Normandy. It is often fried or braised
Paupiette
Forcemeat
/ˈpæteɪ/ PAT-ay, US: /pæˈteɪ, pɑː-/ pa(h)-TAY, French: [pɑte] ) is a forcemeat. Originally, the dish was cooked in a pastry case and called pâté en croute;
Pâté
Loaf of forcemeat or aspic cooked in a terrine pottery mold in a bain-marie
pronunciation: [tɛ.ʁin]), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold
Terrine_(food)
Stuffed dishes in Middle Eastern cuisine
filling" and "a dish of meat, fruit, or vegetable, filled with rice, forcemeat, etc." In addition to modern Turkish, dolma is the standard spelling in
Dolma
Dish of baked or smoked shaped ground meat
especially beef, meatloaf is not a common dish in Cuba. Food portal Forcemeat – Uniform mixture of lean meat with fat made by grinding the ingredients
Meatloaf
Stuffed meat dish from French cuisine
served cold, often coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since boning poultry can be difficult
Galantine
Ashkenazi Jewish dish made from ground fish
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
Gefilte_fish
Preparation of poultry leg meat
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
Ballotine
Food mix with long shelf life, sometimes used as survival food
Southern African dried cured meat Food drying – Method of food preservation Forcemeat – Uniform mixture of lean meat with fat made by grinding the ingredients
Pemmican
Appetizer served on a wooden board
items on a charcuterie board in terms of type (e.g. sausage vs. ham vs. forcemeat), texture (e.g. firm vs. spreadable vs. crumbly cheese), flavor (e.g.
Charcuterie_board
Azerbaijani egg dish
and greens are added before serving. Forcemeat chigirtma (Azerbaijani: qiymə çığırtması) is made with forcemeat from mutton, onions, melted butter, saffron
Chigirtma
Topics referred to by the same term
refer to: Mousseline sauce or Hollandaise sauce Mousseline, a type of forcemeat Mousseline, a type of fabric Mousseline, the French name for Rosie, the
Mousseline
1867 Russo-Prussian meeting in Paris
finished with egg yolks and cream, to which poached rounds of chicken forcemeat, cockscombs, cocks' kidneys and green peas are added. Potage fontanges
Three_Emperors_Dinner
Edible mixture filling a food's cavity
source?] Names for stuffing include "farce" (~1390), "stuffing" (1538), "forcemeat" (1688), and more recently in the United States, "dressing" (1850). In
Stuffing
Baked loaf of finely minced meat with a skin like crust on the outside
Leberkäse Leberkäse Alternative names Fleischkäse, Fleischlaib Type Forcemeat Region or state Germany, Austria, and Switzerland Main ingredients Beef
Leberkäse
French beef stew
called Poule-au-pot– the basic pot-au-feu with a chicken stuffed with a forcemeat made of fresh pork and chopped ham, onion, garlic, parsley and chicken
Pot-au-feu
Food (often sliced meat)
poultry, game, fish and shellfish, mixed with the necessary amount of forcemeat in keeping with the main ingredient; the consistency should be adjusted
Cutlet
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
Jambonneau
Finely chopped meat
served. Wikimedia Commons has media related to Minced meat. Food portal Forcemeat Mincemeat Pink slime White slime Hindustani: क़ीमा (Devanagari), قیمہ
Ground_meat
Dish of ingredients cooked in liquid
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Stew
Dish served before the main course
might be roasted, but it was first wrapped in paper, or stuffed with a forcemeat, or barded with herbs or anchovies, or finished in a sauce, or prepared
Entrée
Deer meat
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Venison
Cut of meat from a domestic pig
preferred fat for various forms of charcuterie, particularly sausages and forcemeats for pâtés and terrines. It is used to add moisture and richness to pork
Fatback
Procedure of preserving food in brine or vinegar
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Pickling
Large flightless bird endemic to Australia
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Emu
Cooking technique
then baked. A dish from Wiltshire, called the Devizes pie, is layered forcemeat or offal cooked under a huff paste. Food portal Beef Wellington List of
Huff_paste
Food animal
stewing. Dishes include roasts, joints, soups, stews, curries, sausages, forcemeats, and dumplings. In many culinary traditions, a roast goose is a feast
Goose_as_food
Internal organs and entrails of a butchered animal
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Offal
Topics referred to by the same term
dictionary. Pate, pâté, or paté may refer to: Pâté, various French meat forcemeat pies or loaves Pâté haïtien or Haitian patty, a meat-filled puff pastry
Pate
Food preservation and flavouring processes
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Curing_(food_preservation)
Species of fish
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Orange_roughy
Preserved fish
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Anchovies_as_food
Salt-cured beef product
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Corned_beef
Genus of flightless birds
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Cassowary
Fish used for eating
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Salmon_as_food
Meat dish
bacon are layered over veal collops, then spread with highly seasoned forcemeat, rolled, skewered, covered with egg wash and fried. These are served with
Collops
Combination-cooking method using wet and dry heat
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Braising
Meat from rats used as food
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Rat_meat
Species of fish
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Mahi-mahi
Soup made with calf's head
these together for about an hour, and send it up to the table with the forcemeat balls made small and the yolks of hard eggs. Heston Blumenthal's updated
Mock_turtle_soup
Cooking method using dry air heat
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Roasting
Traditional sausage from Germany
slowly chopped and macerated with the addition of ice until it becomes a forcemeat. Typical spices are salt, pepper, mace, ginger, cardamom and lemon powder
Gelbwurst
Meat from alligators that is for consumption
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Alligator_meat
Dish of ground meat rolled into a ball
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Meatball
Species of fish
(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
Northern_pike
Meat from domestic cats for human consumption
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Cat_meat
Family of fishes
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Grouper
Traditional dish from yellow maize flour
maize flour which they said was 'mamaliga', and egg-plant stuffed with forcemeat, a very excellent dish, which they call 'impletata'". As a traditional
Mămăligă
of chicken forcemeat and quenelles of calf's liver. Huîtres, aux With oysters Oysters poached in white wine, diced, mixed with fish forcemeat, seasoned
List_of_French_consommés
Family of large marine crustaceans
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Lobster
Species of fish
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Walleye
Genus of mammals
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Camel
toast, earliest reference appears in 1st century Rome[citation needed] Forcemeat Ham – dry-cured ham has been produced since ancient times. Hardtack –
List_of_ancient_dishes
Cooking technique
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Poaching_(cooking)
Meat product
cuneiform tablet records a dish of intestine casings filled with some sort of forcemeat. The Greek poet Homer mentioned a kind of blood sausage in the Odyssey
Sausage
Iguana as food
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Iguana_meat
Name of various types of fish
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Bass_(fish)
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Sardines_as_food
Genus of fishes
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Perch
Freshwater fish from subfamily Salmoninae
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Trout
Meat from a pig
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Pork
Type of meat
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Quail_as_food
Various species of cyprinid fishes
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Carp
British dish
heart. It is cooked by stuffing a calf's heart, surrounded by an inch of forcemeat, then rolled in vermicelli and finally baked in an oven. The dish can
Love_in_disguise
shrimp dumplings. Sole Baron Brisse: Dover sole fillets stuffed with pike forcemeat mixed with purée of crayfish, folded, poached in white wine and mushroom
Baron_Brisse
liturgical formula by interpolating a "farse" (from Medieval Latin farsa, forcemeat),[clarification needed] also called "trope". This might consist of an
Interpolation (classical music)
Interpolation_(classical_music)
Japanese chicken meatball
(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
Tsukune
Species of fish
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Milkfish
Meat of the domestic goat
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Goat_meat
Food; young domestic pigeon, typically under four weeks old
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Squab
Meats of Australasia's largest marsupials
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Kangaroo_meat
Small dish served between courses
pies. Other chilled entremets included salads, aspics, custards, and forcemeat on toast. A few meats were served either hot or cold as entremets. Ham
Entremet
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Eel_as_food
Culinary egg dish
mixed with chopped mushrooms and truffles, dressed on tartlet of chicken forcemeat croquette, served with truffled velouté sauce Marie mixed with grated
Scrambled_eggs
Genus of fishes
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Esox
Australian cookbook published in 1864
turtle heads. The book includes several categories related to sausages, forcemeat and the like. From the chapter "Hams, Bacon, and Salt Meat" is a recipe
The English and Australian Cookery Book
The_English_and_Australian_Cookery_Book
Tribe of fish
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Tuna
English pie
turkey, a duck next, then a fowl; and either tongue, small birds, or forcemeat, in the middle." Recipes for smaller pies continued throughout the century
Yorkshire_Christmas_pie
Liver meat used as food
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Liver_as_food
Semi-solid aerated cream
mayonnaise consisting of mayonnaise plus whipped cream. It may be added to forcemeats for quenelles. Savory mousses consist of a smooth purée with whipped cream
Whipped_cream
Variety of meat dishes originating in the Middle East
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Kebab
Meat from duck
butter. À la nordique (cold) Nordic style (cold) Stuffed with goose liver forcemeat, braised, when cold coated with brown sauce, glazed with aspic jelly and
Duck_as_food
seasoned with pepper, spices, cloves and nutmeg in layers alternating with a forcemeat made of meat scraps, shallots, onions, parsley and fat bacon, moistened
Pâté_lorrain
ingredients. A dish from Wiltshire called the Devizes Pie, is layered forcemeat or offal cooked under a huff paste.[failed verification] Jambon Ireland
List_of_pastries
Chicken dish associated with Russian and Ukrainian cuisines
Carême, and a similar filet de poulets à la Maréchale with herbs and forcemeat in La cuisine classique (1868) by Urbain Dubois. Elena Molokhovets' A
Chicken_Kiev
Gadidae fishes in human nutrition and cooking
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Cod_as_food
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Bat_as_food
Topics referred to by the same term
refer to: Terrine (cookware), a vessel for cooking a forcemeat loaf Terrine (food), a forcemeat similar to pâté This disambiguation page lists articles
Terrine
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
List_of_chicken_dishes
Norwegian footballer (born 2003)
upbringing in Bryne. Additionally, they shared a similar diet including forcemeat. As his father Eivind Karlsbakk reached the 1995 Norwegian Football Cup
Daniel_Karlsbakk
Flesh of whales used for consumption by humans or other animals
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Whale_meat
Cut of meat served as individual portion
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
Meat_chop
Food preparation method in French cuisine
fillet à la Maréchale" stuffed with truffles and herbs or with herbs and forcemeat. After the victory over Napoleon in 1814, dishes à la Maréchale were introduced
À_la_Maréchale
Charcuterie Chop Confit Corned Cured Cutlet Dried Dum Fermented Fillet/supreme Forcemeat Cretons Pâté Fried Frozen Ground Ham Jerky Kebab Kidney Liver Luncheon
List_of_pork_dishes
Ancient Roman culinary habits and attitudes
cumin, and anise." The signature dish Patina Apiciana required a complex forcemeat layered with egg and crepes, to be presented on a silver platter. Roman
Food_in_ancient_Rome
Victorian era cookbook by Charlotte, Lady Clark of Tillypronie
marrows are small and short—perhaps 2 inches long; they are stuffed with forcemeat, and served in a thick sauce. They come as a 'frittura' after the soup
The Cookery Book of Lady Clark of Tillypronie
The_Cookery_Book_of_Lady_Clark_of_Tillypronie
FORCEMEAT
FORCEMEAT
FORCEMEAT
FORCEMEAT
Surname or Lastname
English
English : possibly from bleak ‘pale’ (first attested in the 16th century, but probably a much older word, derived from Old Norse bleikr, a cognate of Old English blÄc). The name John Bleke is recorded at Haddenham, near Ely, in 1585. However, the Low German or Dutch name Bleeke was introduced to England by a waterman recorded at Gravesend, Kent, in 1653, and this may account for some if not all examples of the name.
Boy/Male
Bengali, Gujarati, Hindu, Indian, Kannada, Malayalam, Marathi, Sanskrit
A Bird
Surname or Lastname
English or Scottish
English or Scottish : unexplained.
Girl/Female
Indian, Telugu
Water
Surname or Lastname
English
English : variant of Masongill (see Massengill).
Girl/Female
Hindu
Male
Iranian/Persian
Variant spelling of Persian Govad, GOWAD means "good wind."
Girl/Female
Hindu
A way to do work
Girl/Female
Indian
Name derived from self-sacrifice
Boy/Male
Hindu, Indian, Marathi, Sanskrit
Beautiful God
FORCEMEAT
FORCEMEAT
FORCEMEAT
FORCEMEAT
FORCEMEAT
n.
Meat chopped fine and highly seasoned, either served up alone, or used as a stuffing.
v. t.
To stuff with forcemeat; hence, to fill with mingled ingredients; to fill full; to stuff.
n.
Stuffing; forcemeat.
n.
The stuffing of fowls, pigs, etc.; forcemeat.
n.
Any seasoning preparation used to stuff meat; especially, a composition of bread, condiments, spices, etc.; forcemeat; dressing.
n.
A kind of delicate forcemeat, commonly poached and used as a dish by itself or for garnishing.
n.
Stuffing; forcemeat.
v. t.
Stuffing, or mixture of viands, like that used on dressing a fowl; forcemeat.