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Forcemeat is a mixture of ground, lean meat emulsified with fat. The emulsification can be accomplished by either grinding, sieving, or pureeing the ingredients. The emulsification may either be smooth or coarse, depending on the desired consistency of the final product. Forcemeats are used in the production of numerous items found in charcuterie; such items include quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw meat, except in the case of a ''gratin'' forcemeat. Meats commonly used in the production of forcemeats include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is often used for the fat portion of a forcemeat as it has a somewhat neutral flavor.〔The Culinary Institute of America, 299.〕〔Eliza Acton ''Modern cookery, in all its branches'' (80 pages) Longman, Brown, Green and Longmans, Paternoster Row, 1845 ((Google eBook) ) (2012-01-08 ) 〕 ==Types== *Straight - Produced by progressively grinding equal parts pork and pork fat with a third ingredient, a dominant meat, which can be pork or another meat. The proteins are cubed and then seasoned, cured, rested, ground and finally placed into the desired vessel.〔 *Country-style - A combination of pork and pork fat, often with the addition of pork liver and garnish ingredients. The texture of this finished product is coarse.〔 *Gratin - Has a portion of the main protein browned.〔 *Mousseline - Very light in texture, utilizing lean cuts of meat usually from veal, poultry, fish, or shellfish. The resulting texture comes from the addition of eggs and cream to this forcemeat.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「forcemeat」の詳細全文を読む スポンサード リンク
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