Forcemeat is any raw meat or fish which has been finely ground and emulsified with fat. The name forcemeat does not come from the force it takes to do this, but is merely an anglicization of the French word farce, which means stuffing. Forcemeat is often combined with spices or fruit or other ingredients and used to fill things like sausages, terrines and roulades.
There are four different kinds of forcemeat: straight forcemeat, country-style, gratin and mousseline. Straight forcemeat is pork ground with pork fat and a third meat; country-style has a coarser texture, containing pork meat, fat and liver; gratin forcemeat has some browned meat mixed in with the raw; and mousseline has a lighter texture and can be made from lean cuts of veal, poultry, fish or shellfish which are then mixed with eggs and cream.
Use today’s Word of the Day: Fun with Pâté, A Sandwich Story