SC - MY GLOSSARY - A FEW MORE ENTRIES

[Stefan li Rous]

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
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