Charcuterie - Forcemeat - Types & Uses by Santosh Malkoti

Types of Forcemeat
There are five primary types of forcemeat each having distinctive ingredients and preparations.
• Campagne / Country style
• Straight Method
• Gratin Style
• Mousseline
• 5/4/3 Emulsion Forcemeat

Uses of Forcemeat
Galantine, in French cuisine, is a dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat and pressed into a cylindrical shape, then poached, chilled and then served sliced.
Pate : It is a preparation in which forcemeat is encased in a paste or dough-like in the pie, then bake, chill, sliced and served.
Sausages : It is a generic term used for forcemeat stuffed inside a casing and cured and smoked.
Terrine: It is a type of forcemeat usually cooked and served in special earthernware pots or molds in which it is cooked.
Timbale: Timbale is derived from Timballo which means "drum",. It is basically a special pan which is drum shaped in which forcemeat, sliced vegetable or ham, or bacon. And which is then baked.

A quenelle is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape, and then cooked.[1] The usual preparation is by poaching. Formerly, quenelles were often used as a garnish in haute cuisine. Today, they are more commonly served sauced as a dish in their own right. Similar items are found in many cuisines.