1. A forcemeat is then placed on top of the pounded breast. 2. A timbale is most often made with custard, rice or forcemeat . 3. The quenelles are shaped from the forcemeat and then poached. 4. A dish from Wiltshire, called the Devizes Pie, is layered forcemeat or offal cooked under a huff paste. 5. The Turin vegetable marrows are small and short perhaps 2 inches long; they are stuffed with forcemeat , and served in a thick sauce. 6. The same term may also be used for a chicken thigh that has been stuffed, usually with forcemeat , shaped like a ham and bruised. 7. A "'terrine "'( ) most commonly refers to a French forcemeat loaf similar to a p�t? made with more coarsely chopped ingredients. 8. His recipe for quail with forcemeat in his book " Louisiana Real & AMP; Rustic " ( William Morrow, 1996 ) is kicked up beyond recognition. 9. "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. 10. It will be " well done, " he said, " stuffed with forcemeat , apples and chestnuts to keep it moist, with braised red cabbage on the side ."
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