from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. Plural form of forcemeat.


Sorry, no etymologies found.


  • The fat-based sauces, mayonnaise, hollandaise and its derivatives, and the vinaigretteone of the most versatile and important sauces there isas well as custards, are all based on a ratio of fat to the rest of the ingredients, as are forcemeats, sausages, and pts.


  • Mousseline forcemeats are the easiest and most stable to make at home and quickly come together in a food processor.


  • And less from greediness than from ostentation, and the desire to prove to himself that he was in good health, he cut into the forcemeats of cheese and marjoram, the boned fish, gourds, oysters with eggs, horse-radishes, truffles, and brochettes of small birds.


  • It is used to give substance to several little braising mixtures and to make forcemeats, large and small pâtés, and many different kinds of entrées, such as sirloin served with all kinds of vegetables; veal birds; veal loaves; … grilled sirloin; sirloin cooked between two plates in the bourgeois style; sirloin à la Chantilly.

    Savoring The Past

  • At the same time cook a quantity of large and small chickens, with some roast partridges, which, with blanched fat bacon and some fat will be used for the forcemeats on the day of the meal, and the broths from them will be used to make the jus of beef and veal, petit-jus and coulis and ham essence.

    Savoring The Past

  • The scale permitted several people to work together as a team, each making his specialties—forcemeats, sauces, stocks, garnishes—which were combined into completed dishes.

    Savoring The Past

  • Hothouse flowers and fruits; wines with the icedew sparkling on the dark glass; chickens and tongue, idealized by the confectioner's art, and scarcely recognizable beneath rich glazings and embellishments of jellies and forcemeats; the airiest and least earthly of lobster salads, and a pyramid of coffee-ice, testified to the glory of the Belgravian purveyor.

    Charlotte's Inheritance

  • These are the three principal ingredients of forcemeats, and they can scarcely be cut too small, as nothing like a lump or fibre should be anywhere perceptible.

    The Book of Household Management

  • The French are noted for their skill in making forcemeats; one of the principal causes of their superiority in this respect being, that they pound all the ingredients so diligently and thoroughly.

    The Book of Household Management

  • That portion which passes through the strainer is one of the three ingredients of which French forcemeats are generally composed; but many cooks substitute butter for this, being a less troublesome and more expeditious mode of preparation.

    The Book of Household Management


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