Forcemeat: A Brief Introduction
Forcemeat Forcemeats: The term Forcemeat or farce , is used to describe the basic mixture that needs to be prepared in order to produce charcuterie products. The word farce comes from the Latin farcire . A farce or forcemeat is a ground seasoned mixture of meat, game, poultry, fish or vegetables, prepared as a dish on its own or used to stuff other numerous other items such as eggs, meat, fish and poultry, pastry shells and perhaps even pasta. Such dishes are prepared in the Garde Manger. Forcemeats are used in the preparation of a various cold dishes such as pate, terrines, galantines, ballotines, quenelle, roulade, mousse and mousseline. · Pate: from the old French paste, meaning paste. · Terrine: from the Latin Terra, meaning earth. · Galantine: from the old French galant, meaning gorgeous o...