Forcemeat

Forcemeat is a finely ground, seasoned mixture of meat, poultry, fish, or vegetables, often used as a stuffing or to create terrines, pâtés, sausages, or quenelles. It's typically emulsified with fat and binding agents like eggs or breadcrumbs to achieve a smooth, cohesive texture. The quality of forcemeat depends on the quality of ingredients, careful preparation, and precise seasoning. The term also describes the process of making such mixtures. Traditionally, it served to stretch food supplies or add richness to a dish.

Forcemeat meaning with examples

• The chef carefully prepared the forcemeat for the ballotine, combining finely minced chicken, herbs, and spices. He ensured the mixture was well-seasoned and had the perfect consistency. The resulting ballotine was succulent and flavorful. The process involved grinding the meat to an almost paste-like consistency.
• She decided to make her own forcemeat for the upcoming dinner party. She chose high-quality pork and veal, and added a blend of aromatic herbs. The forcemeat was then used to stuff fresh pasta.
• The hunter used venison forcemeat to fill a wild game pie, which was seasoned with juniper berries. The forcemeat was seasoned with salt and pepper to enhance the flavor. The pie was a testament to his skills.
• Instead of a traditional stuffing, the turkey was filled with a mushroom and vegetable forcemeat, flavored with truffle oil, and wrapped in a pancetta blanket before baking. This change was a welcome surprise.