Forcemeat

Squab forcemeat with cepes, anise, and combava juice
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Forcemeat (derived from the French farcir, "to stuff"[1]) is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous items found in charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw meat, except in the case of a gratin. Meats commonly used include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is preferred as a fat, as it has a somewhat neutral flavor.[2][3]

  1. ^ Wedgwood, Hensleigh (1855). "On False Etymologies". Transactions of the Philological Society (6): 69.
  2. ^ The Culinary Institute of America, 299.
  3. ^ Eliza Acton Modern cookery, in all its branches (80 pages) Longman, Brown, Green and Longmans, Paternoster Row, 1845 (Google eBook) [Retrieved 2012-01-08] [this link found at British Broadcasting Corporation © 2012 ]