A hot dog is a forcemeat, something already ground up and reconstituted.
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Pierogies are traditionally filled with meat and onion, or forcemeat, sauerkraut, and mushrooms.
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And for a touch of color so that the white chunks will stand out, Gray adds red pimentón to the forcemeat.
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Forcemeat chigirtma () is made with forcemeat from mutton, onions, melted butter, saffron and eggs. Chopped dill is added before serving.
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A dish from Wiltshire, called the Devizes Pie, is layered forcemeat or offal cooked under a huff paste.
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Squab forcemeat with cepes, anise, and combava juice Forcemeat (derived from the French farcir, "to stuff") is a uniform mixture of lean meat with fat made by grinding, sieving, or puréeing the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous items found in charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw meat, except in the case of a gratin.
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Marthe Daudet, Shirley King, translator and adaptor, Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's Les Bons Plats de France [1934], p. 153Waverley Root, Food, 1996, p. 353 Quenelles de brochet are prepared many ways, but most recipes first prepare a panade, essentially a thick white sauce, then combine the panade with fish, and put the mixture through a sieve such as a tamis, yielding a forcemeat. The quenelles are shaped from the forcemeat and then poached.
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Often, the only binder in a forcemeat is the physical structure of the protein used. Sometimes a secondary binder is necessary to hold the mixture. These binders are generally needed when preparing country-style or gratin forcemeats. The three types of binders are eggs, dry milk powder, and panades.
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A basil salmon terrine A terrine (), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.Trésor de la langue française, s.v.Oxford English Dictionary, s.v.The Culinary Institute of America (CIA). (2012).
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The centrepiece is typically served with stuffing, gravy and sometimes forcemeat, pigs in blankets, cranberry sauce or redcurrant jelly, bread sauce, roast potatoes (sometimes also boiled or mashed), vegetables (usually boiled or steamed), particularly Brussels sprouts and carrots; dessert consists of Christmas pudding (or plum pudding), sometimes mince pies, Christmas cake or trifle, with brandy butter or cream.
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Pâté ( , , ) is a paste, pie or loaf consisting of a forcemeat that at least contains liver. Common additions include ground meat from pork, poultry, fish or beef, fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). Pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling.
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Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu. Roast pork is often accompanied by sage and onion stuffing in England; roast poultry in a Christmas dinner may be stuffed with sweet chestnuts. Oysters are used in one traditional stuffing for Thanksgiving. These may also be combined with mashed potatoes, for a heavy stuffing.
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In Quebec cuisine, ' (sometimes gorton' or corton, especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices. Due to its fatty texture and taste, it resembles French rillettes. Cretons are usually served on toast as part of a traditional Quebec breakfast. It is not to be confused with "fromage de tête" (tête fromagée in Quebec) or head cheese.
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Jambonneau is a French culinary term for the knuckle end of a leg of pork or ham. It is consumed fresh, salted or smoked. In addition, after braising or poaching, jambonneau is traditionally served with sauerkraut or used in soups. The same term may also be used for a chicken thigh that has been stuffed, usually with forcemeat, shaped like a ham and bruised.
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A clear example exists in the second movement of Mozart's Piano Sonata No. 10, K.330. Formerly, in the sung portions of the Mass, such as the introit or kyrie, it was permissible, especially during the medieval period, to amplify a liturgical formula by interpolating a "farse" (from Medieval Latin farsa, forcemeat),Farse: Definition with Farse Pictures and Photos. Lexicus – Word Definitions for Puzzlers and Word Lovers. also called "trope".
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Larger fish are more easily filleted (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 as quenelles and fish mousses. Historical references to cooking pike go as far back as the Romans. Fishing for pike is said to be very exciting with their aggressive hits and aerial acrobatics. Pike are among the largest North American freshwater game fish.
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The deep shell must be baked,whether filled or not, as the meat must be browned. The shell being thus filled, the remainder is to be served in tureens. In filling up the shells and tureens, a little fat should be put at the bottom, the lean in the centre, and eggs and forcemeat balls, with part of the entrails, on the top. Be cautious not to study a brown colour, the natural green being preferred by every connoisseur.
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Poultry ballotine A ballotine (from French balle a package) is traditionally a de-boned 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 up with a trussing needle. A ballotine is cooked by roasting, braising or poaching. A ballotine is often shaped like a sausage or re-formed to look like the leg, often with a cleaned piece of bone left in the end.
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Stuffed Parasol mushroom It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat. Names for stuffing include "farce" (~1390), "stuffing" (1538), "forcemeat" (1688), and relatively more recently in the United States; "dressing" (1850).
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Few entrées were composed only of vegetables. During Lent, though, vegetable entrées ("entrées en racines", encompassing all vegetables, not just "roots") were sometimes served. Moist cooking methods were characteristic of this stage of the meal, typical preparations being sautés, ragoûts, and fricassées. Meat or fowl (but not fish) 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 in some other way to keep the dish from browning and crisping like a true roast.
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Thomas Skinner was killed on 6 December 1881. On that morning, Dover told Taylor that Skinner "was very ill, and always dozing and sleepy, and said she believed he would die", when in truth he "appeared to have been in his usual state of health". Dover "was the one that made the dinner and attended to it in all respects". Although Dover had prepared a roast chicken, she made goose stuffing with herbs, bread and onions, not chicken stuffing of forcemeat or sausage meat as was usual in the Victorian era.
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It is traditionally served garnished with thin toast and mashed potato. A different recipe is found in the 18th-century The Compleat Housewife for thinly sliced veal "collops" dipped in seasoned batter and dredged in flour, fried in butter, and served with a thick mushroom butter gravy finished with freshly squeezed orange juice. In the early 19th-century cookery book A New System of Domestic Cookery by Maria Rundell long thin slices of veal collops are layered over bacon, then spread with seasoned forcemeat, rolled, skewered, battered with egg and fried. These are served with brown gravy.
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The liver must be boiled by itself, being bitter, and not improving the colour of the other entrails, which should be kept as white as possible. The entrails being done, taken up, and cut in pieces, strain the liquor through a sieve. Melt a pound of butter in a stewpan large enough to hold all the meat; stir in half a pound of flour, put in the liquor, and stir the whole until well mixed. Make a number of forcemeat balls; put to the whole three pints of Madeira wine, a high seasoning of cayenne pepper, salt, and the juice of two lemons.
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Duck galantine Galantine with vegetables In French cuisine, galantine () is a dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since deboning poultry is thought of as difficult and time-consuming, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is galant, or urbane and sophisticated. In the later nineteenth century the technique's origin was already attributed to the chef of the marquis de Brancas.
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Pies became more refined with subsequent waves of immigrants; the Pennsylvania Dutch contributed a more aromatic, spiced, and less-sweet style of pie-making; the French brought the approach of making pie with butter and a range of tart, galette and pâté (forcemeat of meat and fish in dough) recipes. Swedish immigrants in the plains states brought recipes for fish pie and berry pie; Finnish immigrants brought their recipes for pasties and meat pies. In the northern states, pumpkin pie was popular, as pumpkins were plentiful. Once the British had established Caribbean colonies, sugar became less expensive and more widely available, which meant that sweet pies could be readily made.
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Numerous recipes of such dishes, some of them with stuffings, are described both in Western and Russian cookbooks of the 19th century. Among the stuffed versions, one finds a recipe for a "fowl fillet à la Maréchale" stuffed with truffles and herbs in The Art of French Cuisine of the 19th Century (1847) by Marie-Antoine 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 Gift to Young Housewives, the most successful Russian cookbook of the 19th century, has included since its first edition in 1861 an elaborate recipe for "hazel grouse à la Maréchale" stuffed with madeira sauce, portobello mushrooms and truffles.
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