forcemeats sentence in Hindi
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- A forcemeat is then placed on top of the pounded breast.
- A timbale is most often made with custard, rice or forcemeat.
- The quenelles are shaped from the forcemeat and then poached.
- A dish from Wiltshire, called the Devizes Pie, is layered forcemeat or offal cooked under a huff paste.
- The Turin vegetable marrows are small and short perhaps 2 inches long; they are stuffed with forcemeat, and served in a thick sauce.
- The same term may also be used for a chicken thigh that has been stuffed, usually with forcemeat, shaped like a ham and bruised.
- A "'terrine "'( ) most commonly refers to a French forcemeat loaf similar to a p�t? made with more coarsely chopped ingredients.
- His recipe for quail with forcemeat in his book " Louisiana Real & AMP; Rustic " ( William Morrow, 1996 ) is kicked up beyond recognition.
- "Paupiettes of turkey ?la cr�cy ", where the stuffing is a pork forcemeat mixed with a dry mushroom duxelle, chopped parsley and bound with eggs.
- It will be " well done, " he said, " stuffed with forcemeat, apples and chestnuts to keep it moist, with braised red cabbage on the side ."
- He calls it an " old time French dish, " then proceeds to include his Rustic Rub, which contains garlic powder and onion powder, in the forcemeat and as as a spice rub on the quail.
- Some books included stuffed versions, such as " rabbit " ?la Mar�chale " " filled with duxelles and " fowl fillet " ?la Mar�chale " " stuffed with truffles and herbs or with herbs and forcemeat.
- In France at that time, forcemeats of seasoned meat and fat were being stuffed into every kind of game bird; the word " forcemeat " is derived from the French verb " farcir, " meaning " to stuff ."
- In France at that time, forcemeats of seasoned meat and fat were being stuffed into every kind of game bird; the word " forcemeat " is derived from the French verb " farcir, " meaning " to stuff ."
- Although the dish historically consisted of a minced-fish forcemeat stuffed inside the fish skin, as its name implies, since the 19th century the skin has commonly been omitted and the seasoned fish is formed into patties similar to " quenelles " or fish balls.
- There, similar ingredients of equal excellence are cooked and combined in memorable new ways _ seared scallops stuffed with langoustine forcemeat and dressed with lime-flavored sabayon, for example, or char and spinach rolls in lemon-flavored bouillon, or salmon with anchovies and mild peppers.
- There are many ways to prepare " quenelles de brochet ", but most recipes first prepare a " panade ", essentially a white sauce, then combine the panade with fish, and put the mixture through a sieve such as a tamis, yielding a forcemeat.
- They served crab claws with dill-mustard sauce, pate maison, Cheddar biscuits and sorrel soup, cold poached striped bass with cucumber sauce, roasted lamb with oyster forcemeat, baked smoked country ham, beefsteak and kidney pie, four kinds of vegetables, fish-house punch and both white wine and claret.
- In " Dracula " by Bram Stoker, in chapter 1 it's written : " I had for breakfast more paprika, and a sort of porridge of maize flour which they said was'mamaliga', and egg-plant stuffed with forcemeat, a very excellent dish, which they call'impletata'."
- Recipes include regional specialties such as " Ofellas Ostiensis ", an hors d'oeuvre made from " choice squares of marinated pork cooked in a spicy sauce of typically Roman flavors : lovage, fennel, cumin, and anise . " The signature dish " Patina Apiciana " required a complex forcemeat layered with egg and crepes, to be presented on a silver platter.
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