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.

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 ...

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 an old term that is rarely used today.

The most important feature for any ingredient? Big flavor. Not to be confused with other popular charcuterie elements such as paté or rillettes, a terrine is made by layering forcemeat with any ...

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 ...

The Master, and not the dean, is the chief law-on-forcemeat agency. He may have from a campus cop that so-and-so has been 2 Want to keep up with breaking news? Subscribe to our email newsletter.

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 ...

The pig, stuffed with squishy, beautifully spiced, rich forcemeat and crowned with a salad of arugula and sliced apples sprayed with a sherry vinaigrette, straddles a puddle of deep-flavored pork ...

Dark and crusty on the surface, a first bite through the livermush revealed the creamy center of a well-made forcemeat. Bright yellow mustard cut through with acidity and chopped, raw onions sank ...

Chicken and pork were the most common proteins here. A typical chicken dish: We bone out chicken legs, then I make a forcemeat of hand-chopped, cured giblet sausage, livers and hearts, which I ...

Heloise Dear Heloise: I have my great-grandmother’s cookbook, which was published in 1910. In one section, it briefly discussed “forcemeat.” I have no idea what that is. Do you? — Roger C., Aberdeen, ...