forcemeat

A forcemeat is then placed on top of the pounded breast.

Often the only binder in a forcemeat is the physical structure of the protein used.

However many layers you make (I usually go for three) be sure to finish with a layer of the forcemeat.

In US usage, there are four basic styles of forcemeat.

The resulting texture comes from the addition of eggs and cream to this forcemeat.

Forcemeat is a mixture of ground, lean meat emulsified with fat.

The only solution is to grind these oversize squash down to create a vegetable forcemeat.

Salmon was served glowing with a forcemeat gilded by the salamander.

The mace-scented forcemeat balls have the children hunting through the thick, dark juices for more.

Now beat and strain the eggs, work these up with the other ingredients, and the forcemeat will be ready to use.

Add the chopped shallots, stock and herbs to the minced forcemeat and season.

Fill the terrine with layers of forcemeat and guinea fowl breast.

While the pot bubbles away, it is time to make forcemeat balls (stuffing dumplings to you and me).

Pork fatback is often used for the fat portion of forcemeat, as it has a somewhat neutral flavor.

Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape.

The same term may also be used for a chicken thigh that has been stuffed, usually with forcemeat, shaped like a ham and braised.

Pack forcemeat mixture into mold, mounding slightly, and fold leaves over top to enclose it.

Forcemeats are usually produced from raw meat, except in the case of a gratin forcemeat.

Traditionally, a forcemeat mixture cooked and served in a terrine is also called a terrine.

Though the puff pastry was crisp and fine, the sweetbreads were worked over to almost a forcemeat state, lacking flavor and personality.

The soup was served, followed by crispy fish, a rabbithorn forcemeat in a tender pastry, and several side dishes.

It can be an intense, spicy sausage filled with blood pudding, or a milder white sausage composed of chicken forcemeat.

A meaty sausage of quail with delicately seasoned forcemeat, it had been cut into rounds and arranged prettily on a large, square plate.

Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu.

It will be "well done," he said, "stuffed with forcemeat, apples and chestnuts to keep it moist, with braised red cabbage on the side."