Sentence examples for forcemeat from inspiring English sources
noun
Meat chopped fine and highly seasoned, either served up alone, or used as a stuffing.
Mindful, as a Hollywood executive, that a megahit allowed to slip through the fingers could result in a severance package consisting exclusively of a single crystal of anthracite, I granted Forcemeat a moment to spin his contrivance.
To counter the meat's notorious dryness, Mr. Gilmore wrapped it in bacon and fashioned it into a roll filled with a tarragon-brightened rabbit forcemeat.
Every bit as classic, just as nicely handled, is ballotine stuffed with truffled forcemeat, the highlight of the roast chicken that La Silhouette has been serving lately.
This is especially good if you stuff the apples from the pan with some forcemeat then serve with the pork.
Alongside, a duck forcemeat ball topped with witchy tendrils of trompettes, a flourish of just-wilted buttery spinach, fondant potato in the shape of a little muffin, a prune and a roast beetroot: each element is distinct, but all pull harmoniously in the same direction.
Haggis, a forcemeat based on Harris Tweed is washed down with 16-year-old Macallan's single malt and provides for me a number of wholly undepressing days of happy anticipation.
Although it was originally intended as a vast simplification of la grande cuisine — in the introduction she has written for the anniversary edition, Child calls her style of cooking "the most stylish type of la cuisine bourgeoise" — "Mastering" puts the contemporary home cook through a boot camp of stocks, sauces, reductions, soufflés, quenelles, mousses, forcemeats, aspics, and puff pastries.
"What exactly did he mean by 'reduce by half?' How salty was his salt cod?" A week ago, Escoffier sauces that have barely been tasted in living memory (Choron, normande, Nantua), multiple forcemeats, even old-school stuffed mushroom caps emerged from the Alinea kitchen for a tryout dinner.
Although it was originally intended as a vast simplification of la grande cuisine — in the introduction she has written for the anniversary edition, Child calls her style of cooking "the most stylish type of _la cuisine bourgeois_e" — "Mastering" puts the contemporary home cook through a boot camp of stocks, sauces, reductions, soufflés, quenelles, mousses, forcemeats, aspics, and puff pastries.
Saturnall's elaborate banquets include the fantastically named "Foam of Forcemeats of Fowls" and "Broth of Lampreys and all the Fishes that swam in the Days before Eden".
Glancing up, I came vis-à-vis with the corpulent scrivener slash director whom I dimly recognized as Hugh Forcemeat, a weaver of thirty-five-millimetre hallucinations that our studio had taken a flyer with several years ago, when we hired him to punch up "Psychotic Zombies of the Moon," our sequel to "Buddenbrooks".
