forcemeat

Definition

Finely minced or ground meat mixed with fat, spices, and seasonings, typically used as stuffing for poultry, pâtés, or terrines—fancy culinary speak for 'really well-seasoned meatloaf mixture.' This classical preparation requires careful grinding and blending to achieve the proper emulsification and texture. It's what happens when chefs decide that regular ground meat isn't sophisticated enough.

Example Usage

The chef prepared a quail forcemeat with pistachios and cognac, which is basically a $40 version of Thanksgiving stuffing.

Source: Classical French culinary terminology

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