What is another word for forcemeat?

52 synonyms found


[ fˈɔːsɪmˌiːt], [ fˈɔːsɪmˌiːt], [ f_ˈɔː_s_ɪ_m_ˌiː_t]

Forcemeat is a term used for a mixture of ground or finely chopped meat, fat, and seasonings that are commonly used to make spicy savories such as sausages, meatloaf, and pâte. Some of the synonyms for forcemeat include pâte mix, meat mixture, stuffing, and filling. In culinary terms, the mixture is also referred to as farce, which is the base for various dishes such as meatballs, croquettes, and terrines. The choice of meat for forcemeat can vary widely, depending on individual preferences. Additionally, Forcemeat can be made from chicken, game meats, and even vegetarian products such as lentils or mushrooms.

What are the hypernyms for Forcemeat?

A hypernym is a word with a broad meaning that encompasses more specific words called hyponyms.

What are the hyponyms for Forcemeat?

Hyponyms are more specific words categorized under a broader term, known as a hypernym.

Usage examples for Forcemeat

Make a forcemeat of half a cupful of minced boiled ham, a cupful and a half of bread crumbs, one egg well-beaten, and enough cream to make a smooth paste.
"The Myrtle Reed Cook Book"
Myrtle Reed
Place them in a frying basket, and fry in boiling oil until they begin to change colour, then place them on a piece of paper and put on one side to cool; place a thick layer of forcemeat between two slices of potato in the form of a sandwich, tie with white thread, and re-fry until the potato becomes a golden brown.
"New Vegetarian Dishes"
Mrs. Bowdich
Large electrum flagons, blue glass amphoras, tortoise-shell spoons, and small round loaves were crowded between the double row of pearl-bordered plates; bunches of grapes with their leaves had been rolled round ivory vine-stocks after the fashion of the thyrsus; blocks of snow were melting on ebony trays, and lemons, pomegranates, gourds, and watermelons formed hillocks beneath the lofty silver plate; boars with open jaws were wallowing in the dust of spices; hares, covered with their fur, appeared to be bounding amid the flowers; there were shells filled with forcemeat; the pastry had symbolic shapes; when the covers of the dishes were removed doves flew out.
Gustave Flaubert

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