Forcemeat is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous items fou

In French cuisine, galantine is a dish of boned, stuffed meat, most commonly poultry or fish, that is usually poached and served cold, often coated with aspic. Galantines are often stuffed with forcem