मशरूम आणि अंडी आणि नट आणि ट्रफल्स आणि भरपूर कांदे आणि अजमोदा (ओवा) आणि लोणीसह मिक्स केलेले कच्चे चिकन आणि पेस्टो,

Noun:

किसलेले मांस, मांस पुरी,

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,