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1 farce
forcemeat -
2 galantine
( FRANCE)boned poultry or meat, stuffed and pressed into a symmetrical form, cooked in broth and coated with aspic♦ A pate-like dish made of the skin of a small animal, most often chicken or duck, which is stuffed with a forcemeat of this animal. Additional strips of meat, blanched vegetables, and truffles are also layered with the forcemeat. This is then wrapped or tied and poached in broth. Galantine are always served cold with their aspic, where as ballontines may be hot or cold. These terms are often used interchangeably. -
3 pâté
A French term referring to pastes or pastry.♦ A term referring to many different preparations of meat, fish and vegetable pies. The definitions of which have been altered through the years. Originally pat‚ referred to a filled pastry much like American or English pies. Now the term pâté en croute is used to describe these preparations. Pâté en terrine has been shortened to either pâté or terrine. A terrine is generally a finer forcemeat than that used for pâté, and always served cold. Pâtés are coarser forcemeats and, as stated before, are often prepared in a pastry crust. These terms are interchangeably and inclusive of all styles of forcemeat. Look for definitions under Ballantine and Galantine. -
4 agnolotti
m pl type of ravioli* * ** * *[aɲɲo'lɔtti]sostantivo maschile plurale gastr. intrad. (square-shaped egg pasta stuffed with meat, cabbage or other fillings)* * *agnolotti/aŋŋo'lɔtti/m.pl.gastr. intrad. (square-shaped egg pasta stuffed with meat, cabbage or other fillings). -
5 battuto
battuto agg.1 beaten, struck: un promontorio battuto dal vento, a windswept promontory // a spron battuto, at full speed (o at full pelt) // pavimento in terra battuta, dirt floor◆ s.m.1 (cuc.) chopped herbs, chopped vegetables; stuffing, forcemeat2 ( pavimento) concrete pavement; beaten earth floor.* * *[bat'tuto] 1.participio passato battere2.una strada molto -a — a much-travelled o well-travelled road
2) fig. (sconfitto) beaten4) (pressato)3.campo in terra -a — clay o hard court
sostantivo maschile (trito) chopped ingredients pl.* * *battuto/bat'tuto/→ battereII aggettivo1 (frequentato) un sentiero battuto a well-trodden path; una strada molto -a a much-travelled o well-travelled road2 fig. (sconfitto) beaten3 (lavorato con percussione) ferro battuto wrought ironIII sostantivo m.(trito) chopped ingredients pl.; battuto di cipolla chopped onion. -
6 mousseline
A fine puree of a raw forcemeat which has been formed into an emulsion and has the addition of cream. The product is then cooked and nominally served hot. The term can also describe a hollandaise sauce which has lightly whipped cream folded into it. -
7 paupiettes
( FRANCE)thin slices of meat stuffed with forcemeat and shaped into rolls -
8 quenelle
A dumpling made from fish or meat forcemeat. -
9 rissole
См. также в других словарях:
Forcemeat — is a mixture of ground, lean meat emulsified with fat. The emulsification can be accomplished by either grinding , sieving, or pureeing the ingredients. The emulsification may either be smooth or coarse, depending on the desired consistency of… … Wikipedia
Forcemeat — Force meat , n. [Corrupt. for farce meat, fr. F. farce stuffing. See {Farce}, n.] (Cookery) Meat chopped fine and highly seasoned, either served up alone, or used as a stuffing. [Written also {forced meat}.] [1913 Webster] … The Collaborative International Dictionary of English
forcemeat — (n.) also force meat, mincemeat, 1680s, from force to stuff, a variant of FARCE (Cf. farce) (q.v.) + MEAT (Cf. meat) … Etymology dictionary
forcemeat — ► NOUN ▪ a mixture of meat or vegetables chopped and seasoned for use as a stuffing or garnish … English terms dictionary
forcemeat — [fôrs′mēt΄] n. [altered < farce meat < FARCE, vt.] meat or fish chopped up and seasoned, usually for stuffing … English World dictionary
forcemeat — noun Etymology: force (alteration of 2farce) + meat Date: circa 1688 finely chopped and highly seasoned meat or fish that is either served alone or used as a stuffing called also farce … New Collegiate Dictionary
forcemeat — /fawrs meet , fohrs /, n. Cookery. a mixture of finely chopped and seasoned foods, usually containing egg white, meat or fish, etc., used as a stuffing or served alone. Also, farcemeat. [1680 90; force, var. of obs. farce stuffing + MEAT] * * * … Universalium
forcemeat — noun Meat chopped fine and highly seasoned, either served up alone, or used as a stuffing … Wiktionary
forcemeat — Synonyms and related words: aspic, barbecue, boiled meat, bouilli, civet, dressing, farce, flesh, game, hachis, hash, jerky, joint, jugged hare, meat, menue viande, mince, pemmican, pot roast, roast, sausage meat, scrapple, stuffing, venison,… … Moby Thesaurus
forcemeat — n. mixture of foods that are finely chopped and seasoned; mixture of ground raw meat or poultry finely chopped and seasoned and bound with eggs; stuffing … English contemporary dictionary
forcemeat — noun a mixture of chopped and seasoned meat or vegetables used as a stuffing or garnish. Origin C17: from obs. force to stuff , alt. (influenced by force1) of farce (see farce) … English new terms dictionary
