forcemeat

American  

[fawrs-meet, fohrs-] / ˈfɔrsˌmit, ˈfoʊrs- /

noun

Cooking.

1. a mixture of finely chopped and seasoned foods, usually containing egg white, meat or fish, etc., used as a stuffing or served alone.

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forcemeat British  

/ ˈfɔːsˌmiːt /

noun

1. Also called: farce.   farcemeat.  a mixture of chopped or minced ingredients used for stuffing

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Etymology

Origin of forcemeat

1680–90; force, variant of obsolete farce stuffing + meat

Example Sentences

Thicken the Baby Yoda gravy, if needful, with rice flour or with flour and Bantha butter, and serve plenty of Kowakian monkey-lizard forcemeat balls round the head.

From Slate • Nov. 24, 2019

It was powder and milk, not forcemeat and cloth.

From Salon • Aug. 11, 2018

Paté en croute is a dense, savory loaf of pork and foie gras forcemeat, capped with a flavorful gelée and wrapped in a golden, egg-enriched pastry.

From Seattle Times • Feb. 16, 2017

I had for breakfast more paprika, and a sort of porridge of maize flour which they said was “mamaliga,” and egg-plant stuffed with forcemeat, a very excellent dish, which they call “impletata.”

From "Dracula" by Bram Stoker

Chartreuses are made by lining a mold with rice, a vegetable, or a forcemeat, and filling the center with a different food.

From The Century Cook Book by Ronald, Mary

Related Words

• filling
• stuffing