from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun Finely ground and highly spiced meat, fish, or poultry that is served alone or used in stuffing.
from The Century Dictionary.
- noun In cookery, meat chopped fine and seasoned, either served up alone or used as stuffing; farced meat.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Cookery) Meat chopped fine and highly seasoned, either served up alone, or used as a stuffing.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun cooking Meat chopped fine and highly seasoned, either served up alone, or used as a
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun mixture of ground raw chicken and mushrooms with pistachios and truffles and onions and parsley and lots of butter and bound with eggs
from The American Heritage® Dictionary of the English Language, 4th Edition
V.F. contributing editor David Kamp and the saucy Marion Rosenfeld's The Food Snob's Dictionary (Broadway) enlightens denizens of Hooters-style breastaurants about the finer points of "forcemeat" whilst delighting those high-hat cuisinerds who can gas on about "fair trade" until the grass-fed, free-range cows come home.
-- A simple kind of forcemeat balls may be made according to the accompanying recipe.
This accomplished, he stood off and viewed his handiwork with eminent pride and satisfaction, though it occurred to him that owing to his generous use of "forcemeat" they had a bloated appearance, as if they had died of strychnine poisoning.
Then he stopped and stared hard as they lay on their backs grinning up at him with the "forcemeat" oozing through the stitching.
Wallie reflected, as he sat with his feet on the stove-hearth overflowing with ashes, that when it came to the "forcemeat" he was
This loaf of cooked chicken enclosed in bacon and forcemeat was more complex than other popular colonial dishes such as smothered chicken but, said the author, it was “a pretty first course, summer or winter.”
Foie grass biggest boost to date came when Strasbourg chef Jean-Pierre Clause baked a whole liver in a crust with veal and lard forcemeat to create Pt de foie gras de Strasbourg, an immensely popular dish of the 1780s that gained an international reputation.
The standard ratios taught in culinary schools involve purees, namely the emulsified forcemeat and the mousseline forcemeat.
In many kitchens and most cooking schools, the term for a meat stuffing has been Anglicized into forcemeat, probably the ugliest culinary term in the books.
Later these skins would be stuffed with foie gras and goose meat to make a galantine a cold French dish involving forcemeat pressed into a cylinder and poached.