forcemeat
Forcemeat is a meat-based paste used as a filling or binding in a range of charcuterie and cooked dishes. It comprises finely ground meat, fat, and often binding agents and liquids. The term derives from the French viande forcée, literally “forced meat,” reflecting the practice of forcing ground meat through a sieve or grinder to create a smooth paste suitable for stuffing casings or shaping.
Typical ingredients include pork or veal, or combinations with poultry or game, plus fat and binding agents
Textural categories range from very fine, light forcemeat—used for mousses and delicate pâtés—to medium forcemeat common
Uses include pâtés, terrines, mousses, sausages, and stuffed fish or vegetables. Popular preparations include pâté de
Safety and history: Forcemeat has deep roots in European charcuterie and classical French cooking. Keeping the