SC - MY GLOSSARY - A FEW MORE ENTRIES
Stefan li Rous
stefan at texas.net
Wed Sep 20 23:07:59 PDT 2000
Ras replied to Phillipa:
> Seton1355 at aol.com writes:
> << FORCEMEAT
> is a stuffing, often, but not always, made from meat. By extension, various
> foods such as the mixture from which veal, poultry, or fish quenelles are
> made, are also considered forcemeats.
> >>
>
> It is also quite simply ground meat of whatever sort.
Interesting. Does the name come from forcing the meat through a
strainer or some such? If that is the case, then the origin of the
name might be closer to Ras' definition even if the use of the
forcemeat might be closer to Phillipa's. Also, it would seem that
creating forcemeat by grinding meat, at least with a modern
grinder, would not be that close to creating it by forcing it through
a mesh or mashing it in a mortar. Has anyone actually created
forcemeat these other ways? If so, how do you think it compared to
ground meat?
What is a "quenelle"?
- --
Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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