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Various Forcemeats

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About
A very large number of garnishes having forcemeats or their direct derivatives such as Quenelles as a principle ingredient, and also because forcemeats are used in many preparations of whole joints, it is considered necessary to give their proportions and methods of making first, and to give their uses further on in the Chapter. There are five main categories of forcemeat:
  1. forcemeat with veal and fat, or Godiveau of the classical kitchen,
  2. forcemeat of which the basic ingredient is variable but which always includes a panada as a prime factor of binding,
  3. forcemeat made up with cream according to modern procedures and which is used for Mousses and Mousselines,
  4. special forcemeat using liver as a base, called Gratin which includes many types but where the method is always the same,
  5. the plain forcemeats which are used principally in the preparation of cold dishes such as galantines, pâtés and terrines.
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