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Stuffing | Composition | Use |
Mushroom stuffing (duxelles à farcir) | Mushrooms, shallots, veal stock, tomatoes, fresh breadcrumbs, white wine | To stuff vegetables, especially eggplant, onion, summer squash, artichoke bottoms, and onions |
American-style stuffing (farce américaine) | Smoked streaky bacon, onion, fresh breadcrumbs | To stuff pigeons and baby chickens |
Fish mousseline (farce de poisson) | Pike or whiting, ocean perch, egg white, heavy cream | To stuff fish, paupiettes of sole, terrines, ballottines |
Toasted forcemeat (farce à gratin) | Pork fat, chicken livers, shallots, cognac | Spread on croutons as a garnish for poultry and some game bird dishes |
Veal or chicken mousseline (farce mousseline de veau or de volaille) | Veal or poultry, egg white, heavy cream | To stuff poultry, to make quenelles, terrines |
Various stuffings (farces diverses) | Pork or veal trimmings along with the ingredients that determine the name of the stuffing | Terrines, pâtés, galantines, ballottines |