Mousseline-style forcemeat shaped into a quenelle.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Farce along with all the Farce containing recipes presented on this site, with 23 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Farce recipes added to this site.
These recipes, all contain Farce as a major wild food ingredient.
Farce is the French term for stuffing. This came into English culinary usage in the Middle ages as the term 'farced', as in 'Capoun y Farced' (stuffed capon).
This later became 'force' in English, as in Forcemeat, the Victorian for stuffing. Forecmeats are used for stuffing sausage casings, for stuffing birds, for making terrines and as fillings for raised pies.
It is typically considered that there are five main types of farce or forcemeat:
1. Campagne (country style) a coarse-textured style of forcemeat typically made with raw meat, pork fat liver and seasonings with a ration of 2:1 meat to fat. This is the forcemeat typically used for simple pates and terrines.
2. Straight: This is a basic forcemeat made from equal parts lean pork and pork fat blended dominant meat (typically game). The meat is usually diced, then minced through progressively smaller mincing plates to achieve a finer texture. This is the forcemeat used in smooth pates, terrines and galantines.
3. Gratin: here some of the meats are partially cooked before mincing or puréeing. Livers are often used in combination with eggs, cream and/or panada. Gtatin forcemeats are typically prepared as terrines or are packed into ramekins or dishes before steaming.
4. Mousseline: this is a delicate fine forcemeat typically made with lean meat or fish bound with egg whites and cream. They are typically used for pates, terrines, quenelles, smooth sausage stuffings and ravioli.
5. 5/4/3 Emulsion: This is typically used as a filling for emulsified sausages such as bologna, frankfurters and hot dogs. The mixture is typically cured with nitrates.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Farce recipes added to this site.
These recipes, all contain Farce as a major wild food ingredient.
Farce is the French term for stuffing. This came into English culinary usage in the Middle ages as the term 'farced', as in 'Capoun y Farced' (stuffed capon).
This later became 'force' in English, as in Forcemeat, the Victorian for stuffing. Forecmeats are used for stuffing sausage casings, for stuffing birds, for making terrines and as fillings for raised pies.
It is typically considered that there are five main types of farce or forcemeat:
1. Campagne (country style) a coarse-textured style of forcemeat typically made with raw meat, pork fat liver and seasonings with a ration of 2:1 meat to fat. This is the forcemeat typically used for simple pates and terrines.
2. Straight: This is a basic forcemeat made from equal parts lean pork and pork fat blended dominant meat (typically game). The meat is usually diced, then minced through progressively smaller mincing plates to achieve a finer texture. This is the forcemeat used in smooth pates, terrines and galantines.
3. Gratin: here some of the meats are partially cooked before mincing or puréeing. Livers are often used in combination with eggs, cream and/or panada. Gtatin forcemeats are typically prepared as terrines or are packed into ramekins or dishes before steaming.
4. Mousseline: this is a delicate fine forcemeat typically made with lean meat or fish bound with egg whites and cream. They are typically used for pates, terrines, quenelles, smooth sausage stuffings and ravioli.
5. 5/4/3 Emulsion: This is typically used as a filling for emulsified sausages such as bologna, frankfurters and hot dogs. The mixture is typically cured with nitrates.
The alphabetical list of all Farce recipes on this site follows, (limited to 100 recipes per page). There are 23 recipes in total:
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