FORCEMEAT
Forcemeat
Forcemeat is a mixture of ground, lean meat emulsified with fat. The emulsification can be accomplished by either grinding, sieving, or pureeing the ingredients. The emulsification may either be smooth or coarse, depending on the desired consistency of the final product. Forcemeats are used in the production of numerous items found in charcuterie; such items include quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw meat, except in the case of a gratin forcemeat. Meats commonly used in the production of forcemeats include pork, fish, seafood, game meats, poultry, game birds, veal, and pork livers. Pork ...The above text is a snippet from Wikipedia: Forcemeat
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forcemeat
Noun
- Meat chopped fine and highly seasoned, either served up alone, or used as a stuffing.
The above text is a snippet from Wiktionary: forcemeat
and as such is available under the Creative Commons Attribution/Share-Alike License.