How To Use Forcemeat In A Sentence
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Wallie reflected, as he sat with his feet on the stove-hearth overflowing with ashes, that when it came to the "forcemeat" he was
The Dude Wrangler
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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.
Ratio
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I had for breakfast more paprika, and a sort of porridge of maize flour which they said was "mamaliga," and egg-plant stuffed with forcemeat, a very excellent dish, which they call "impletata.
The Deadlocked City
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Charge three crowns a pound for forcemeat that costs five crowns to make.
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Put the forcemeat into the body cavity and cover the stuffing with a piece of bread.
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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.
The Dude Wrangler
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Secondly, savoury mutton pies, usually filled with cutlets and forcemeat, or with caudles of eggs, or ragoos of oysters added after cooking, were also made.
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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.
The Foie Gras Wars
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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.
The Foie Gras Wars
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Preheat the oven to 200°C. Spread a portion of forcemeat over the base of a 500 ml copper pan or soufflé dish.
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Fill the terrine with layers of forcemeat and guinea fowl breast.
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This course introduces you to canapés, hot and cold hors d' oeuvre, appetizers, forcemeats, pâtés, galantines, terrines, salads, and sausages.
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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.
Hot Type
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Push the forcemeat down and into the sausage casings, tying them off at 4-inch intervals.
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Now beat and strain the eggs, work these up with the other ingredients, and the forcemeat will be ready for use.
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The standard ratios taught in culinary schools involve purees, namely the emulsified forcemeat and the mousseline forcemeat.
Ratio
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Then he stopped and stared hard as they lay on their backs grinning up at him with the "forcemeat" oozing through the stitching.
The Dude Wrangler
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Not a pistachio in sight, unless they had been pulverised into the porridgey forcemeat around the chunks of chicken.
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Cut the onion into small parts and fry it until it becomes golden and then add it to the forcemeat.
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Prepared potato mass turn in the form of flat cakes, spread them on frying pan, put forcemeat on it, from above again potato mass fry from both sides up to formation of a ruddy crust.
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Put the forcemeat inside the turkey; if you have too much, put the leftover into buttered ramekins.
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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 Foie Gras Wars
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Smoked Beet-Chicken Roulade with Pistachio Forcemeat, Mozzarella Cheese, Stuffed Chicken Leg with Wild Mushrooms, Potato R?sti , Served with Thyme Foam and Morel Sauce.
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Frankly, calling A Christmas Wish a holiday classic is a lot like referring to dog food as gourmet forcemeat pâté.
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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.”
One Big Table
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I had for breakfast more paprika, and a sort of porridge of maize flour which they said was "mamaliga", and egg-plant stuffed with forcemeat, a very excellent dish, which they call "impletata".
Dracula
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A fish bisque is made from a forcemeat of carp, carp eggs, carp milk, and shrimp.
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Incorporate five eggs and continue mixing well to have a good forcemeat which you may thin with broth.
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In 17th and 18th-century English recipes, mixtures for stuffings and forcemeats of many types are recorded.
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-- A simple kind of forcemeat balls may be made according to the accompanying recipe.
Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish
