Label
All
0
Clear all filters

Various Forcemeats

Appears in

#29Le 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.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

The licensor does not allow printing of this title