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Topic: Forcemeat

	Nordicplate - Forcemeat
		Forcemeat is minced meat to which liquid, salt and binding agents have been added to get the forcemeat to stay together and spices added to give it taste.
		Pork is particularly suitable for making good forcemeat and that is why it is often used along with, for example, beef or along with veal in meat balls.
		It is important that the forcemeat is properly mixed up so that the water and some of the fat remain in the meat ball when it is fried, or else it will get too dry.
	www.nordicplate.org /nordicplate-en/dishes/Meat/sw/hygiene/roerenfars (235 words)

	CHAPTER XIX. -- VEAL RECIPES.
		It may be garnished with forcemeat balls, or rashers of bacon curled and fried.
		When quite hot through, thicken the gravy with a little butter rolled in flour, and, just before dishing the fricassee, put in the beaten yolks of eggs and lemon-juice; but be particular, after these two latter ingredients are added, that the sauce does not boil, or it will curdle.
		Mince finely the meat that was taken out, mixing with it a little of the forcemeat to flavour, and stir to it sufficient Béchamel to make it of a proper consistency.
	www.exclassics.com /beeton/beet19.htm (10460 words)

	CHAPTER X. -- SAUCE, PICKLES, GRAVY, AND FORCEMEAT RECIPES.
		As we have stated before, no one flavour should predominate greatly, and the forcemeat should be of sufficient body to cut with a knife, and yet not dry and heavy.
		For very delicate forcemeat, it is advisable to pound the ingredients together before binding with the egg; but for ordinary cooking, mincing very finely answers the purpose.
		It will be well to state, in the beginning of this recipe, that French forcemeat, or quenelles, consist of the blending of three separate processes; namely, panada, udder, and whatever meat you intend using.
	www.exclassics.com /beeton/beet10.htm (19986 words)

	Pates & Terrines (Site not responding. Last check: 2007-11-05)
		The forcemeat is made by using a ratio of 60% meat 25% fat and 15% panada.
		Terrines are forcemeat preparations that are baked in a mold in a water bath in the oven.
		Then any meat forcemeat and a fancy internal garnish are filled in, bay leaves are placed on top and the terrine is baked in a water bath in the oven.
	www.cmcchef.com /pates.html (2259 words)

	Chicken or Fowl Pie Recipe - Mrs Beeton Revisited from The Foody
		Put a layer of fowl at the bottom of a pie-dish, then a layer of ham, then one of forcemeat and hard-boiled eggs cut in rings; between the layers put a seasoning of pounded mace, nutmeg, pepper, and salt.
		Proceed in this manner until the dish is full, and pour in about 1/2 pint of water; border the edge of the dish with puff crust, put on the cover, ornament the top, and glaze it by brushing over it the yolk of an egg.
		If to be eaten cold, and wished particularly nice, the joints of the fowls should be boned, and placed in the dish with alternate layers of forcemeat; sausage-meat may also be substituted for the forcemeat, and is now very much used.
	thefoody.com /mrsbpoultry/chickenpie.html (567 words)

	Venison in Collops
		They are then sandwiched together with an unctuous forcemeat of suet and herbs spread between each collop.
		The forcemeat and lardons give up their fat during the roasting process, ensuring that the venison, a meat which very easily dries out, is moist, succulent and delicately flavoured with the herbs.
		This lubricating forcemeat is bound with raw egg yolk.
	www.historicfood.com /Venison.htm (984 words)

	THE PRACTICE OF COOKERY - CHAPTER VI - VEAL (Site not responding. Last check: 2007-11-05)
		Cut out the blade bone, and stuff the hole with a nice forcemeat; sew it up, half roast it, and make a quart of gravy of the bones and trimmings; season it with whole pepper, two blades of mace, a bit of lemon-peel, a large onion, some salt, and a bunch of parsley.
		Fasten it firmly with the liver and lights, tying them to the skewers while roasting; baste it well with butter, and froth it the same way in which veal is done, and serve it with melted butter, mixed with a table-spoonful of lemon-pickle, or vinegar poured over it.
		Stuff the heart with a rich forcemeat, enclose it in paste, rub it over with the beaten white of eggs, lay over it vermicelli, which has been boiled, and bake it.
	www.scotfood.org /cookery/chapter6.htm (4958 words)

	Tallyrand's Culinary Fare - Professional techniques (Site not responding. Last check: 2007-11-05)
		Straight forcemeat is a basic forcemeat that can be used to prepare a variety of items, including sausages, pâtés, terrines, and galantines.
		The degree of fineness of the finished forcemeat is determined by the number of successive grindings, and smaller dies.
		A mousseline forcemeat, shaped into quenelles and gently poached is often served as an appetiser or as a garnish for soups.
	www.geocities.com /NapaValley/6454/techniques.html (12251 words)

	Galantine de Poularde (Site not responding. Last check: 2007-11-05)
		Others use all the meat from the animal being boned in the forcemeat so the outer wrapping is nothing more than the skin or just a sheet of barding fat.
		The size of the final galantine, as well as the quantity of forcemeat required, are a function of how large a chicken is used.
		Note that the ratio of lean meat to hard fat in the forcemeat is about four to one, and to soft fat, about eight to one.
	www.hertzmann.com /articles/2004/galantine (3121 words)

	Australian Information Kitchen and cooking (Roasts and Meats)
		Add a half cup of sultanas to a quantity of forcemeat and roll your lean kangaroo roast around it securing it with a skewer or toothpicks.
		To a quantity of forcemeat add 100 grams kangaroo mince and make into a filling between the racks.
		Prepare a quantity of forcemeat by finely chopping two sticks of celery, a half cup of finely chopped parsley and a half swede turnip finely diced.
	www.williamsuniversal.com /Roasts.htm (4608 words)

	Waitrose.com recipes - Roast Goose with Lemon and Apple Forcemeat Balls - Recipe Search
		To make the forcemeat balls, melt the butter in a frying pan and sauté the onion and garlic until soft.
		Remove the foil from the goose and return to the oven for the remaining 15 minutes, by which point it should be cooked.
		Serve with the forcemeat balls, gravy and your chosen accompaniments.
	www.waitrose.com /food_drink/recipes/recipesearch/Recipe/0112036-r02.asp (370 words)

	History Magazine - Dinner for Eight (1860)
		Let it simmer very gently for about 1 ½ hour to 1 ¾ hour, according to the size, and serve with either white, celery, oyster, or mushroom sauce, or parsley-and-butter, a little of which should be poured over the turkey.
		Mode: Shred the ham or bacon, chop the suet, lemon-peel, and herbs, taking particular care that all be very finely minced; add a seasoning to taste of salt, cayenne, and mace, and blend all thoroughly together with the bread crumbs, before wetting.
		As we have stated before, no one flavor should predominate greatly, and the forcemeat should be of sufficient body to cut with a knife, and yet not dry and heavy.
	www.history-magazine.com /dinner.html (2046 words)

	Chef's Toque Culinaire-Chef's Kitchen (Site not responding. Last check: 2007-11-05)
		This rather coarse-textured forcemeat is traditionally made from pork and pork fat with a percentage of liver and other garnish ingredients.
		Any garnish should be folded in after the adjustments have been made on the forcemeat itself.
		When added in the desired ratio or "strength," gelatin can produce an array of textures, from light, delicate foams that retain their shape and can be sliced, to chaud-froid, or stiff coating gel used in decorative cold-food preparations.
	www.chefzaldy.homestead.com /chefs_kitchen_chef_zaldys_says_part3.html (1934 words)

	Ravioli (Site not responding. Last check: 2007-11-05)
		Knead this into a firm smooth paste and wrap it up in a damp cloth for half an hour, then roll it out as thin as possible, moisten it with a paste-brush dipped in water, and cut it into circular pieces about three inches in diameter.
		On each piece put about a teaspoonful of forcemeat of fowl, game, or fish mixed with a little grated Parmesan and the yolks of one or two eggs.
		Fold the paste over the forcemeat and pinch the edges together, so as to give them the shape of little puffs; let them dry in the larder, then blanch by boiling them in stock for quarter of an hour and drain them in a napkin.
	www.annas-italian-recipes.com /ravioli.html (200 words)

	Forcemeat Recipe - Mrs Beeton Revisited from The Foody
		Forcemeat Recipe - Mrs Beeton Revisited from The Foody
		Beat the egg, moisten with it and work the whole very smoothly together.
		Oysters or anchovies may be added to this forcemeat and will be found a great improvement.
	thefoody.com /mrsbfish/forcemeat.html (139 words)

	Re: Black Bird pie?
		Stuff Each one with a little _a gratin stuffing_ (see forcemeat) the size of a walnut.
		Put the thrushes in a thin pie crust with forcemeat covered with strips of truffle.
		If appropriate to the purpose for which it is to be used, truffle peelings may be added to this forcemeat and pounded into the calves' liver.
	www.apocalypse.org /leadheads/leadheads-mail/08-95/msg00060.html (958 words)

	Liposomes Sources Presented at Avestin.com
		Other related terms are vibration in gear boxes of extruders, emulsion of forcemeat, scott creek 5 clay extruder, cohesion of polymer emulsions, and carter emulsion tube.
		Terms such as emulsion of forcemeat, scott creek 5 clay extruder, cohesion of polymer emulsions, vibration in gear boxes of extruders, and carter emulsion tube are also related.
		Other related terms are carter emulsion tube, vibration in gear boxes of extruders, emulsion of forcemeat, cohesion of polymer emulsions, and scott creek 5 clay extruder High pressure homogenizers and membrance extruders for microemulsions, nanoparticles, libosomes, and cell rupture.
	www.avestin.com /liposomes_b.html (406 words)

	Stuffing, Skinning and De-scaling (Site not responding. Last check: 2007-11-05)
		When small whole fish or fillets from larger fish are stuffed, a fish forcemeat should be used.
		This is either piped using a piping bag and tube, or spread onto the fish using a palate knife.
		The forcemeat is commonly coloured with lobster butter or with the addition of shellfish.
	www.bournemouthandpoole-cfe.ac.uk /demos/fish/Stuffskin.html (103 words)

	FORWARD : FastForward (Site not responding. Last check: 2007-11-05)
		Gefilte fish is a forcemeat — chopped and seasoned meat or fish usually used for stuffing — made from ground-up freshwater fish mixed with matzo meal, eggs, chopped onion and spices.
		The forcemeat is rolled into balls, poached in a fish stock and served cold.
		Gefilte is the Yiddish word meaning "stuffed" (no, Virginia, there is no fish called a gefilte), because in its earliest incarnation the forcemeat was not rolled into balls, but rather stuffed back into the skin of the fish; the fish was then sewn up again and baked.
	www.forward.com /issues/2003/03.04.04/fast2.html (1216 words)

	Recipe - Good Common Forcemeat (1845) - Fish Recipes
		It should always be fresh for the purpose, or it will be likely to impart a very unpleasant flavour to the forcemeat.
		Half the rind of a moderate-sized lemon will be sufficient for this quantity; which for a large turkey must be increased one-half.
		Half an ounce of the butter may be omitted on ordinary occasions: and a portion of marjoram or of sweet basil may take the place of part of the thyme and parsley when preferred to them.
	www.seafoodfish.com /html/goodcommonforcemeat1845.html (222 words)

	The Bison Chef - - Cookery - - Recipes
		Using a flat pallet knife dipped in ice water, or your clean hands, place forcemeat at the bottom of a sheet of plastic wrap that has been spritzed lightly with very cold, ice, water.
		Place another layer of plastic on top of the forcemeat, and using a rolling pin, roll out the forcemeat to a sheet approximately 1/2 thick.
		Have the forcemeat line close to you, and roll awayyou may have to hold the plastic wrap initially to get started.
	www.bisonchef.com /php-bin/news/showArticle.php?id=28&PHPSESSID=29604fd5504cf68202994af7ce2b49a6 (2706 words)

	The Cook's Decameron - Tongue - Pig (Site not responding. Last check: 2007-11-05)
		Roll some forcemeat of veal or fowl in flour, cut it into small pieces about the size of a cork, boil them in salted water, let them get cold and cut them into circular pieces.
		Make a forcemeat of fowl, and add a dessert-spoonful of flour to it, and spread it out very thin on a paste-board, and into this wrap the balls of brain, each separately.
		Put a spoonful of the ragout in each crouton, and over it a layer of fowl forcemeat half an inch thick; trim the edges neatly, glaze them with the yolk of eggs beaten up, and put them in a buttered fireproof dish in the oven for twenty minutes.
	www.worldwideschool.org /library/books/tech/cooking/TheCooksDecameron/chap17.html (3736 words)

	Camping Food Recipe No. 78 of 217 - Pioneers drumsticks
		Forcemeat: Mix all the ingreediences so that the consistency is very firm.
		Put the forcemeat around the top end of the stick; approx.
		Forcemeat: Any kind of chopped meat, salt, pebber, your favorite spices, cornflakes, eg (optional)
	www.scoutorama.com /dynre78.htm (256 words)

	Salmon with Flaky Pastry with Mint Sauce (Site not responding. Last check: 2007-11-05)
		Make a smooth forcemeat with the salmon, the cream, the salt, and the Pernod in the food processor.
		Season the fillet, spread the forcemeat on top and wrap it all in the flaky pastry sheet.
		Bake it in a preheated oven at 390 degrees F to 430 degrees F, until golden brown.
	www.salmon-halibut-recipes.com /Salmon_Recipes_for_Free/Cream_Cheeze_Stuffed_Salmon/Double_Cutlet_of_Salmon_with_A/Escalopes_of_Salmon_in_Lime_Sa/Escalopes_of_Salmon_with_Rhuba/salmon_with_flaky_pastry_with_.html (130 words)

	The secret diary of Rasmus
		Matte is preparing ribs of pork and forcemeat balls in quantities that would fill my every need for the rest of the year.
		I didn't get ribs of pork or forcemeat balls for dinner, but at least Matte poured pork gravy meat on my dog food.
		When she put it down on the floor in my dining-room, the meat disappeared and suddenly the bowl was full of birdseed.
	www.e.kth.se /~e92_stw/diary4.html (2565 words)

	The Indian Cookery Book (Site not responding. Last check: 2007-11-05)
		Take the best parts of a leg or shoulder of mutton; cut them up, wash, and pound well down; make a gravy of the bones and rejections; mix with the pounded mutton all the ingredients mentioned in the recipe for making beef balls, and cook exactly as the beef cofta curry.
		Get thirty to forty of the best prawns, and remove the heads and shells; wash the prawns well with salt and water, then pound them to a pulp; mix with it all the ingredients as directed for the beef cofta; make into balls, roll them in bread-crumbs, and set aside.
		Line a deep pie-dish with a thick and rich pie-pastry, and arrange in it the hash, egg and meat balls, and brain cakes, with some twenty or thirty green leaves of spinach, cut up to about the size and shape of the meat.
	www.gutenberg.net.au /ebooks05/0500071h.html (12919 words)

	Recipe - Oyster Forcemeat (1845) - Fish Recipes
		Open carefully a dozen of fine plump natives, take off the beards, strain their liquor, and rinse the oysters in it.
		Mingle these ingredients well, and work them together with the unbeaten yolk of one egg and a little of the oyster liquor, the remainder of which can be added to the sauce which usually accompanies this forcemeat.
		Oysters, 1 dozen; bread-crumbs, 4 oz.; butter, 1 1/2 oz.; rind 1/2 small lemon; mace, 1 saltspoonful; some cayenne and salt; minced parsley, 1 large teaspoonful; yolk 1 egg; oyster-liquor, 1 dessertspoonful rolled into balls, and fried from 7 to 10 minutes, or poached from 5 to 6 minutes.
	www.seafoodfish.com /html/oysterforcemeat1845.html (168 words)

	Chapter Fantastical <i>to</i> Farina of F by Webster's Dictionary (1913 Edition)
		To stuff with forcemeat; hence, to fill with mingled ingredients; to fill full; to stuff.
		Stuffing, or mixture of viands, like that used on dressing a fowl; forcemeat.
		A low style of comedy; a dramatic composition marked by low humor, generally written with little regard to regularity or method, and abounding with ludicrous incidents and expressions.
	www.bibliomania.com /2/3/257/1197/22638/3.html (243 words)

	Seasonal Recipes
		The mortar is a forcemeat, in this case made from pork, breadcrumbs and the livers of the game; the bricks are whole pieces of game fillets from the leg and breast.
		Line a 1kg loaf tin or ceramic terrine dish with the stretched rashers of bacon, overlapping them slightly and leaving the ends hanging over the edges of the dish.
		Arrange a layer of forcemeat in the terrine, followed by a layer of game meat, then another layer of forcemeat followed by another layer of game meat, seasoning with salt and pepper between each layer.
	www.rivercottage.net /recipes/recipe.jsp?ref=recipes.200310015036 (589 words)

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