Forcemeat

Forcemeat (derived from the French farcir, "to stuff"[1]) is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients.

Forcemeats are used in the production of numerous items found in charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines.

Meats commonly used include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers.

[2][3] Forcemeats are an ancient food and are included in Apicius,[4] a collection of Roman cookery recipes usually thought to have been compiled in the late 4th or early 5th century AD.

A panade can be made from starchy ingredients which aid in the binding process; these include well-cooked potatoes which have been puréed, cream-soaked bread, or pâte à choux.