forcemeats
Ground meat fillings
Forcemeats are finely ground mixtures of meat, fat, and seasonings used as stuffings or to make pâtés, terrines, and sausages.
The force in forcemeat comes from a French word meaning stuffed.
A classic forcemeat might combine pork, veal, and pork fat with herbs and spices, then be used to stuff a chicken or line a terrine mold.
Absurd, laughable situation
- mousselineFine, sheer woven cloth
- quenelleSeasoned oval forcemeat dumpling
- galantineCold jellied meat preparation
- terrineMolded savory loaf
pâté · roulade · stuffing · meatloaf · country-style · straight · gratin
Connoisseur of fine cuisine
- refinedPurified or cultured
- artisanalMade by skilled craftspeople
- hauteFrench for high
- charcuteriePreserved meat preparation
bistro · savory · delectable · truffle · brandy · cognac · sophisticated · epicurean
Encased ground meat
- bratwurstGerman minced-pork sausage
- boudinRice-stuffed pork casing
- andouilleSmoked Cajun pork sausage
- kielbasaPolish smoked sausage
frankfurter · chorizo · chipolata · salami · mortadella · casings · emulsion · confit
Molar action sometimes
- mincingAffectedly delicate in manner
- emulsificationDispersing one liquid in another
- mixingCombining into one mass
- choppingCutting into pieces
puree · homogenization · binder · panade · fatback · seasoning · marination · folding
farce
Absurd, laughable situation
- mousselineFine, sheer woven cloth
- quenelleSeasoned oval forcemeat dumpling
- galantineCold jellied meat preparation
terrine · pâté · roulade · stuffing · meatloaf · country-style · straight · gratin
gourmet
Connoisseur of fine cuisine
charcuterie · bistro · savory · delectable · truffle · brandy · cognac · sophisticated · epicurean · cuisine
sausage
Encased ground meat
kielbasa · frankfurter · chorizo · chipolata · salami · mortadella · casings · emulsion · confit · foie gras
grinding
Molar action sometimes
- mincingAffectedly delicate in manner
- emulsificationDispersing one liquid in another
- mixingCombining into one mass
chopping · puree · homogenization · binder · panade · fatback · seasoning · marination · folding · whipping
forcemeatsroasts
Oven-cooks or mocks
steaks · chops · tenderloin · medallions · rack of lamb