forcemeat


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force·meat

 (fôrs′mēt′)
n.
Finely ground and highly spiced meat, fish, or poultry that is served alone or used in stuffing.

[force (alteration of farce) + meat.]

forcemeat

(ˈfɔːsˌmiːt)
n
(Cookery) a mixture of chopped or minced ingredients used for stuffing. Also called: farce or farcemeat
[C17: from force (see farce) + meat]

force•meat

(ˈfɔrsˌmit, ˈfoʊrs-)

n.
a mixture of finely chopped and seasoned foods, used esp. as a stuffing.
[1680–90; force, variant of obsolete farce stuffing (see farce) + meat]

forcemeat

, farce - A highly seasoned mixture containing chopped meat, forcemeat is an alteration of farcemeat, "stuffing," and has a synonym—farce.
See also related terms for stuffing.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.forcemeat - mixture of ground raw chicken and mushrooms with pistachios and truffles and onions and parsley and lots of butter and bound with eggs
stuffing, dressing - a mixture of seasoned ingredients used to stuff meats and vegetables
Translations

forcemeat

[ˈfɔːsmiːt] N (Culin) → relleno m de carne picada

forcemeat

[ˈfɔːrsmiːt] n (British)farce f

forcemeat

n (Cook) → Fleischfüllung f, → Farce f

forcemeat

[ˈfɔːsˌmiːt] n (Brit) (Culin) → ripieno
References in classic literature ?
I had for breakfast more paprika, and a sort of porridge of maize flour which they said was "mamaliga", and egg-plant stuffed with forcemeat, a very excellent dish, which they call "impletata".
Imagine prawn forcemeat with black truffle wrapped in delicate crackling pig skin.
er Sumer, "The Custom" by Turgut Ozakman, "The Fight for a Corner" by Hidayet Sayin, "Behcet Bey's Slouch" by Kenan Isik, "When Water Comes" by Remzi Ozcelik, "Women's Cell" by Lale Oraloglu, "The Scorpio" by Esber Yagmurdereli, "Behind the Taurus Mountains" by Orhan Asena, "Two People Who Did It," "The Medal" and "Halay" by Refik Erduran, "The Republican Girl," "Orchids in the Place of Fire," "A Masked Rider" and "Okra with Forcemeat Cooked in Pressure Cooker" by Memet Baydur).
For the main course, I opted for the pan-roasted guineafowl with citrus forcemeat, spiced carrot puree, truffle mash and cumberland jus.
Now we have become used to runny yolks and well-seasoned forcemeat.
And even if one could, who could make head or tail of specialties no longer known today--kontuz, arkas, and blemas; or dishes containing ingredients such as burbot meat, forcemeat, civet, deer musk, gum dragon, pine nut, and sloeberry?
I imagined these questions zeroing home to strike the elements of Jim's monstrosity: his wet hanging mouth, his forcemeat fingers, the stub dick shied up under his belly.
Scotch eggs, (boiled, wrapped in forcemeat, then fried) were in fact created by an 18th century cook at Fortnum & Mason in London to be given to travellers setting off by horse and carriage.
In the 14th century, English adopted farce from French, retaining its original meaning of "stuffing of forcemeat.
Announcement of competition:Applies fish and fish products, fresh; fish and fish products, frozen; fish forcemeat products, perishable
For example, on the first page of the novel, Harker comments that he eats "a chicken done up some way with red pepper, which was very good" (11), and later he consumes "egg-plant stuffed with forcemeat, a very excellent dish" (12).
There is also a decent selection of cold meats and terrine - a French forcemeat loaf made with coarse ingredients.