In one section, it briefly discussed “forcemeat.” I have no idea what that is. Do you? -- Roger C., Aberdeen, Washington Roger, the word “forcemeat” is a very old term that is rarely used ...

Regardless of how it's used, a paste of ground meat and fat may be referred to as a forcemeat. Forcemeats can be stuffed into sausages or dumplings, and in French cuisine, poached in a delicate ...

In one section, it briefly discussed "forcemeat." I have no idea what that is. Do you? -- Roger C., Aberdeen, Washington Roger, the word "forcemeat" is a very old term that is rarely used today.

Many people might know the word farce to mean comedic exaggeration in literature. The moment can have people laughing ...

THE practice of encasing a pre-cooked egg in forcemeat developed not in Scotland but in North Africa. The technique made its way Britain via France and was first recorded in England during the ...

Meanwhile, prepare the forcemeat: Combine the egg whites, eggs, and ground veal in a large bowl, then stir in the mushrooms and scallops. Season to taste with sansho, salt, and pepper. Set aside ...

Preheat the oven to 180C/350F/Gas 4. For the forcemeat stuffing, mix together all the forcemeat stuffing ingredients, except for the butter and egg yolks, in a bowl until well combined.

Interchangeable with the term forcemeat, the description refers to food that people would consider a stuffing. Meat, fish, or vegetables would be chopped, seasoned, and combined. The dish would be ...