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.
Such dramatists as Turgay Nar ("The Seamstress's Scissors," "Love's Legs" and "Okra with Forcemeat Cooked in Pressure Cooker"), Memet Baydur ("Love"), Civan Canova ("On the Doomsday's Eve," "The Light on the Opposite Side of the Red" and "The Leaves of Jasmine"), Ozen Yula ("Tired of Red" and "Black Oriental Eyes") and Behi?
For the main course, I opted for the pan-roasted guineafowl with citrus forcemeat, spiced carrot puree, truffle mash and cumberland jus.
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?
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." The comedic sense of farce in English dates back to the 16th century, when England imported a kind of knockabout comedy that was already well-established in France and Italy.
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.
It boasts a secret ingredient, what the French call a ''farce,'' but we call it forcemeat. It's what makes this chicken ridiculously moist and flavorful.