Web16 Dec 2024 · Dice the meat and place in the container of a food processor. Process until pureed. 2. Add the egg whites and process until well blended. 3. Force the purée through a sieve to remove sinews and other connective tissue. 4. Put the purée into a stainless-steel bowl nested in another bowl of crushed ice. Chill until the purée is very cold. 5. WebForcemeat [ edit] Forcemeat is a mixture of ground, lean meat emulsified with fat. The emulsification can be accomplished by grinding, sieving, or puréeing the ingredients. The …

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WebThese types of sausages are typically made with a campagne (country style) or straight forcemeat. Emulsion Sausages. Frankfurters, hot dogs, bologna, and mortadella are … WebMousseline, a very light forcemeat, is based on tender, lean white meats such as veal, poultry, fish, or shellfish. The inclusion of cream and eggs gives mousselines their … hairstyles tapered layers round faces

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Web31 May 2013 · Ingredients. 6 oz chopped meat/trim from cleaning a roast collected scraps, etc. 1 oz white bread crust removed. ¼ cup cream Milk or half and half may also be substituted, cream is the best choice for texture … WebForcemeat definition, a mixture of finely chopped and seasoned foods, usually containing egg white, meat or fish, etc., used as a stuffing or served alone. See more. Web4 Nov 2011 · Straight forcemeat is pork ground with pork fat and a third meat; country-style has a coarser texture, containing pork meat, fat and liver; gratin forcemeat has some … hairstyle stars