ರುಬ್ಬಿದ ಕಚ್ಚಾ ಕೋಳಿ ಮತ್ತು ಪೆಸ್ಟೊವನ್ನು ಅಣಬೆಗಳು ಮತ್ತು ಮೊಟ್ಟೆಗಳೊಂದಿಗೆ ಬೆರೆಸಿ ಬೀಜಗಳು ಮತ್ತು ಟ್ರಫಲ್ಸ್ ಮತ್ತು ಸಾಕಷ್ಟು ಈರುಳ್ಳಿಗಳು ಮತ್ತು ಪಾರ್ಸ್ಲಿ ಮತ್ತು ಬೆಣ್ಣೆಯೊಂದಿಗೆ ಬೆರೆಸಲಾಗುತ್ತದೆ,

Noun:

ಕೊಚ್ಚಿದ ಮಾಂಸ, ಮಾಂಸದ ಪ್ಯೂರೀ,

forcemeat's Usage Examples:

liturgical formula by interpolating a "farse" (from Medieval Latin farsa, forcemeat),[clarification needed] also called "trope".

French: [pɑte] (listen)) is a paste, pie or loaf filled with a forcemeat.

refer to: Terrine (cookware), a vessel for cooking a forcemeat loaf Terrine (food), a forcemeat similar to pâté This disambiguation page lists articles.

source?] Names for stuffing include "farce" (~1390), "stuffing" (1538), "forcemeat" (1688), and relatively more recently in the United States; "dressing".

In US usage, there are four basic styles of forcemeat.

Common forcemeats include ground meat from pork, poultry, fish or beef, fat, vegetables.

Paupiettes of turkey à la crécy, where the stuffing is a pork forcemeat mixed with a dry mushroom.

ʁin]), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold.

finished with egg yolks and cream, to which poached rounds of chicken forcemeat, cockscombs, cocks" kidneys and green peas are added.

The quenelles are shaped from the forcemeat and then poached.

served with stuffing, gravy and sometimes forcemeat, pigs in blankets, cranberry sauce or redcurrant jelly, bread sauce, roast potatoes (sometimes also boiled.

roasted, but it was first wrapped in paper, or stuffed with a forcemeat, or barded with herbs or anchovies, or finished in a sauce, or prepared in some other.

Stand all these together for about an hour, and send it up to the table with the forcemeat balls made small and the yolks of hard eggs.

Synonyms:

farce, stuffing, dressing,

Antonyms:

empty, tragedy,