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About: Forcemeat     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : dbo:ChemicalSubstance, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: chemical substance New Facet based on Instances of this Class

Forcemeat (derived from the French farcir, "to stuff") is a uniform mixture of lean meat with fat made by grinding or sieving 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. Meats commonly used include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is preferred as a fat, as it has a somewhat neutral flavor.