| 1. | A forcemeat is then placed on top of the pounded breast.
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| 2. | A timbale is most often made with custard, rice or forcemeat.
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| 3. | The quenelles are shaped from the forcemeat and then poached.
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| 4. | A dish from Wiltshire, called the Devizes Pie, is layered forcemeat or offal cooked under a huff paste.
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| 5. | The Turin vegetable marrows are small and short perhaps 2 inches long; they are stuffed with forcemeat, and served in a thick sauce.
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| 6. | The same term may also be used for a chicken thigh that has been stuffed, usually with forcemeat, shaped like a ham and bruised.
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| 7. | A "'terrine "'( ) most commonly refers to a French forcemeat loaf similar to a p�t? made with more coarsely chopped ingredients.
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| 8. | His recipe for quail with forcemeat in his book " Louisiana Real & Rustic " ( William Morrow, 1996 ) is kicked up beyond recognition.
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| 9. | "Paupiettes of turkey ?la cr�cy ", where the stuffing is a pork forcemeat mixed with a dry mushroom duxelle, chopped parsley and bound with eggs.
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| 10. | It will be " well done, " he said, " stuffed with forcemeat, apples and chestnuts to keep it moist, with braised red cabbage on the side ."
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