Fat Content

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
An aspect of farces that needs to be mentioned is their fat content. The fat content is pivotal in making a farce. For instance, in a farce made with fish, heavy cream is added both to increase the fat content and, as paradoxical as it sounds, to lighten the texture of the preparation. In a farce made with veal (a lean meat), pork fat will be added to the same effect.

Keep in mind that the desired percentage of fat is based on what the farce is being made for. In the ballotine de vollaille (recipe featured in Classic Recipes) for example, the fat content of the farce is adjusted in accordance with the fat content of the chicken. To keep the preparation moist, the desired fat content for the entire preparation (the farce and the chicken collectively) is approximately 30%. Although some preparations weigh in at 50% fat, 30% is a generally accepted standard that applies to many preparations.