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[fôrśmēt́, fōrś-]
(n.)Finely ground and highly spiced meat, fish, or poultry that is served alone or used in stuffing.
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Forcemeat - Definition of Forcemeat at Dictionary.com a free online dictionary with pronunciation, synonyms, and translation of Forcemeat. Look it up now! ... Use forcemeat in a Sentence...
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Forcemeat - Wikipedia, the free encyclopedia
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Forcemeat is a mixture of ground, lean meat emulsified with fat. The emulsification can be accomplished by either grinding, sieving, or pureeing the ingredients. The emulsification may either be smoo...
en.wikipedia.org/wiki/Forcemeat
Forcemeat Term - A type of seasoned, chopped or blended meat that is used as an ingredient for stuffing’s, appetizers, and main dishes such as meatballs, pâtés, galantines, or terrines. ... Uniform in texture and firm enough to be cut into individual slices, Forcemeat is categorized into four distinct types:
www.recipetips.com/glossary-term/t--33319/forcemeat.asp www.recipetips.com/glossary-term/t--33319/forcemeat.asp
Forcemeat, from the French word farce for stuffing, refers to meat that has been finely ground and combined with other ingredients. It can be made with any type of meat or fish, and may be mixed with spices, bread crumbs, dried fruit, rice ...
http://www.wisegeek.com/what-is-forcemeat.htm
Hutchinson encyclopedia article about forcemeat. forcemeat. Information about forcemeat in the Hutchinson encyclopedia. ... forcemeat; Forcement; FORCEMOD; FORCENet; FORCEnet Consolidated Compliance Checklist; FORCEnet Implementation Baseline; FORCEnet Implementation Tool Suite; Forcenet Innovation and Research...
encyclopedia.farlex.com/forcemeat encyclopedia.farlex.com/forcemeat
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This forcemeat may be used to stuff anything you please, or to make quenelles for soup. Take a teaspoon, or a dessertspoon, according to the size you wish the balls to be, fill this with forcemeat, shape it with a knife dipped in warm water, so that the upper side has the same form as that in the spoon ;
www.eatdangerously.com/thorough_cook/fish/fish_forcemea... www.eatdangerously.com/thorough_cook/fish/fish_forcemeat.html
ANCHOVY SAUCE FOR FISH. ... 362. INGREDIENTS.-- 4 anchovies, 1 oz. of butter, 1/2 pint of melted butter, cayenne to taste. ... .-- Bone the anchovies, and pound them in a mortar to a paste, with 1 oz. of butter. Make the melted butter hot, stir in the pounded anchovies and cayenne; simmer for 3 or 4 minutes; and if liked,
www.exclassics.com/beeton/beet10.htm
Good Common Forcemeat (Modern Cookery, 1845): Forcemeats & Stuffing Recipes - recipes for fish & shellfish from 1747-1903 ... GOOD COMMON FORCEMEAT; (Modern Cookery, 1845)
www.seafoodfish.com/html/goodcommonforcemeat1845.html www.seafoodfish.com/html/goodcommonforcemeat1845.html