Editing Forcemeat

{{short description|Uniform mixture of lean meat with fat made by grinding the ingredients}}
[[File:Squab forcemeat.jpg|thumb|right|[[Squab (food)|Squab]] forcemeat with [[cepes]], [[anise]], and [[Kaffir lime|combava]] juice]]
{{wiktionary}}
'''Forcemeat''' (derived from the [[French language|French]] {{Lang|fr|farcir}}, "to stuff"<ref>{{cite journal|last=Wedgwood|first=Hensleigh|author-link=Hensleigh Wedgwood|title=On False Etymologies|journal=Transactions of the Philological Society|url=https://babel.hathitrust.org/cgi/pt?id=uc1.b3924121;view=1up;seq=79|year=1855|issue=6|pages=69}}</ref>) is a uniform mixture of lean meat with fat made by [[mill (grinding)|grinding]] or [[sieve|sieving]] the ingredients.  The result may either be smooth or coarse. Forcemeats are used in the production of numerous items found in [[charcuterie]], including [[quenelle]]s, [[sausage]]s, [[pâté]]s, [[Terrine (food)|terrine]]s, [[roulade]]s, and [[galantine]]s.  Forcemeats are usually produced from raw meat, except in the case of a ''gratin''.  Meats commonly used include [[pork]], [[Fish as food|fish]] ([[Esox|pike]], [[trout]], or [[Salmon as food|salmon]]), [[seafood]], [[Game (food)|game meat]]s ([[venison]], [[boar]], or [[Rabbit meat|rabbit]]), [[poultry]], [[game bird]]s, [[veal]], and pork livers.  [[Fatback|Pork fatback]] is preferred as a fat, as it has a somewhat neutral flavor.<ref name="CIA1">The Culinary Institute of America, 299.</ref><ref>[[Eliza Acton]] ''Modern cookery, in all its branches'' (80 pages)
 Longman, Brown, Green and Longmans, Paternoster Row, 1845   [https://archive.org/details/moderncookeryin00actogoog <!-- quote=Forcemeat. --> (Google eBook)] [Retrieved 2012-01-08] [this link found at British Broadcasting Corporation [http://www.bbc.co.uk/victorianchristmas/activity/turkey.shtml © 2012] ]</ref>

==History==
Forcemeats are an [[ancient history|ancient]] food and are included in ''[[Apicius]]'',<ref>{{cite book | last1=Hurt | first1=J. | last2=King | first2=J. | title=The Complete Idiot's Guide to Sausage Making | publisher=DK Publishing | year=2012 | isbn=978-1-101-57224-5 | url=https://books.google.com/books?id=cDulTVhY09sC&pg=PT27 | access-date=May 19, 2016 | page=pt27}}</ref> a collection of Roman cookery recipes usually thought to have been compiled in the late 4th or early 5th century AD.

==Types==
;Straight: Produced by progressively grinding equal parts pork and pork fat with a third ingredient, a dominant meat, which can be pork or another meat. The portions are cubed and then seasoned, cured, rested, ground and finally placed into the desired vessel.<ref name="CIA1"/>
;Country-style: A combination of pork and pork fat, often with the addition of pork liver and garnish ingredients. The texture of this finished product is coarse.<ref name="CIA1"/>
;Gratin: Has a portion of the main protein browned.<ref name="CIA1"/>
;Pliante: Thin slices of meat pressed together or folded, typically alternating in colour or texture, with fat layered between.<ref>{{Cite book|last=Durieu|first=Mattias|title=Siecle Cuisine|year=1879|pages=19}}</ref>
;Mousseline: Very light in texture, utilizing lean cuts of meat usually from [[veal]], poultry, fish, or shellfish. The resulting texture comes from the addition of eggs and cream to this forcemeat.<ref name="CIA1"/>

==Secondary binders==
Often, the only binder in a forcemeat is the physical structure of the protein used. Sometimes a secondary binder is necessary to hold the mixture. These binders are generally needed when preparing country-style or ''gratin'' forcemeats. The three types of binders are [[Egg (food)|eggs]], [[Powdered milk| dry milk powder]], and [[panada|panades]]. A panade can be made from starchy ingredients which aid in the binding process; these include well-cooked potatoes which have been puréed, cream-soaked [[bread]], or ''[[pâte à choux]]''.<ref>The [[Culinary Institute of America]], 300.</ref>

==See also==
*[[Ground beef]]
*[[Ground meat|Minced meat]]
*[[Pâté]]
*[[Pemmican]]
*[[Tourtière]]
*[[Tsukune]]

== Notes ==
{{reflist}}

== References ==
*[[The Culinary Institute of America]]. ''Garde Manger: The Art and Craft of the Cold Kitchen''. 3rd ed. Hoboken, NJ: John Wiley & Sons, 2008. {{ISBN|978-0-470-05590-8}}.

[[Category:Ancient dishes]]
[[Category:Culinary terminology]]
[[Category:Garde manger]]
[[Category:Meat]]

[[es:Farsa (cocina)]]
[[ru:Фарш]]
[[sv:Köttfärs]]