Forcemeat

Forcemeat is a uniform mixture of lean meat and fat made by grinding or sieving the ingredients together, taking its name from the French farcir, meaning to stuff. It is commonly made from pork, fish such as pike, trout or salmon, game meats such as venison, boar or rabbit, poultry, veal or pork liver, usually bound with pork fatback for its comparatively neutral flavor. Forcemeats serve as a base for charcuterie preparations including quenelles, sausages, pates, terrines, roulades and galantines, and are normally prepared from raw meat except in gratin style preparations. The finished mixture can be smooth or coarse depending on the type and method, and the technique has ancient roots, appearing in Apicius, a Roman collection of recipes compiled in the late fourth or early fifth century. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/