forcemeat n : mixture of ground raw chicken and mushrooms with pistachios and truffles and onions and parsley and lots of butter and bound with eggs [syn: farce]
- Meat chopped fine and highly seasoned, either served up alone, or used as a stuffing.
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 proteins, except in the case of a gratin forcemeat. Proteins commonly used in the production of forcemeats include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is often used for the fat portion of a forcemeat as it has a somewhat neutral flavor.
The four basic styles
- Straight forcemeats are produced by progressively grinding equal parts pork, pork fat with a third dominant meat which can be pork or another meat. The proteins are cubed and then seasoned, cured, rested, ground and then placed into desired vessel.
- The Culinary Institute of America. Garde Manger: The Art and Craft of the Cold Kitchen. 3rd ed. Hoboken, NJ: John Wiley & Sons, INC, 2008. ISBN 978-0470055908
forcemeat in Norwegian: Kjøttfarse
forcemeat in Russian: Фарш
forcemeat in Swedish: Köttfärs