Forcemeat is meat that is chopped fine and highly seasoned. Forcemeat can be either served up alone, or used as a stuffing. Often containing chopped egg white, nuts, mushrooms and even truffles. The word is derived from the french word "Farce" or stuffing.
The main types of forcemeat are straight forcemeat (finely ground meat mixed with seasonings and fat), country-style forcemeat (coarser texture with larger pieces of meat), mousseline forcemeat (light and airy texture made by blending meat with cream), and liver forcemeat (contains liver as a primary ingredient).
un roulé aux saucisses, or un friand if stuffed with forcemeat.
Quenelle - (meatball) is a small ball of forcemeat mixture, usually boiled and served with a sauce or used as a garnish.
well a male turkey is called a tom, and the female is called a hen.
A mousseline forcemeat typically has a ratio of about 1 part meat to 1 part fat, often achieved by combining raw meat (such as poultry or fish) with cream or egg whites. This mixture is pureed to create a smooth, airy texture. The goal is to achieve a light and delicate consistency, ideal for terrines, pâtés, or as a filling for various dishes.
A binder for a farce or forcemeat made with bread soaked in cream or milk (in equal parts) is called a panada.
a mixture used to stuff poultry or meat before cooking.synonyms: filling, dressing, forcemeat, salpicon "sage and onion stuffing"2.padding used to stuff cushions, furniture, or soft toys.
A spreadable paste made from mixing cooked ground meat with minced fat is called Pâté. Forcemeat is the same but the meat is lean and the fat is emulsified through pureeing, grinding, or sieving the ingredients.
Meant... As in "he was meant to have it."
It depends on WHAT it is meant to be!It depends on WHAT it is meant to be!It depends on WHAT it is meant to be!It depends on WHAT it is meant to be!
There is no homophone for meant
what is meant by demand ?