I have the perfect “fancy” dish. I promise that it requires no advanced culinary skills. Forcemeat indicates well-seasoned meat, poultry, fish or vegetables — finely chopped or ground ...

It boasts a secret ingredient, what the French call a "farce," but we call it forcemeat. It's what makes this chicken ridiculously moist and flavorful. Recipe included with this story: A forcemeat ...

But, if you’re a fan of terrines and pate, this book is for you. Below is John’s recipe for forcemeat, which is essentially meat emulsified with fat. 4. Weigh the mixture and determine the amount of ...

It boasts a secret ingredient, what the French call a “farce,” but we call it forcemeat. It’s what makes this chicken ridiculously moist and flavorful. A forcemeat is a mixture of well ...

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 ...

Preheat oven to 180°C/160°C fan. Make the forcemeat stuffing. 2. FORCEMEAT STUFFING: Melt butter in a medium frying pan; cook onion and bacon, stirring, over low heat until onion is soft.

You can explore the full series here. Who wouldn’t be turned off by forcemeat? The name alone sounds pretty gross. When it was time to focus on these cold, repurposed meat preparations in my ...

Scelfo offers several reasons why he’s been reluctant to swap out this forcemeat of rabbit and pork belly fat—notably that it’s one of the few dishes on Alden & Harlow’s menu to actually ...

I've used shoulder of lamb rather than mutton, which can be hard to get hold of these days, but I have retained Miss Acton's suggestion of using forcemeat in the pie. The stuffing balls bulk out ...