forcemeats

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

Ratio Michael Ruhlman 2009

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.

Ratio Michael Ruhlman 2009

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.

Salammbo 2003

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 Wheaton Barbara Ketcham 1983

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 Wheaton Barbara Ketcham 1983

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 Wheaton Barbara Ketcham 1983

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 Wheaton Barbara Ketcham 1983

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 Wheaton Barbara Ketcham 1983

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 Wheaton Barbara Ketcham 1983

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 1875