finely ground meat often combined with ground vegetables to make a stuffing or combined with stiffly beaten egg whites to make delicate quenelles for poaching and serving with sauce. Also, combined with custard-like sauce to make soufflés
more commonly called stuffing. A mixture of raw or cooked ingredients, chopped or minced or ground, used to stuff eggs, fish, poultry, game, meat vegetables or pasta. The three main types of forcemeat are those made with meat, game or poultry, those made with fish, those made with vegetables.
Forcemeat is a mixture of ground, raw or cooked meat, poultry, fish, vegetables or fruit mixed with bread crumbs and seasoning. The mixture is usually ground several times to obtain a very smooth paste. A forcemeat can be used in other foods (for example for stuffing a chicken or turkey) or by itself.