The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

FORCEMEAT

chopped meat mixed with herbs and condiments, used for stuffing fowls, for croquettes, etc.

added by the pass

Recipes that use forcemeat

536 dishes across the Historical Foodie library call for forcemeat.

The Epicurean · 535

No. 1043 Small Lobsters a la Carlu, Stuffed Lobster Tails, Deviled Petits Homards a la Carlu, Queues de Homards Farcies et a la Diable
No. 1052 Oysters a la Bearnaise, Tomatoed Huitres a la Bearnaise Tomatee
No. 1054 Oysters Rissolettes a la Pompadour Rissolettes d'Huitres a la Pompadour
No. 109 Veal Udder Tetine de Veau
No. 1117 Bluefish a la Barnave Bluefish a la Barnave
No. 1129 Carp a la Chambord—Common Carp Carpe a la Chambord--Carpe Ordinaire
No. 1133 Carp Stuffed a la Champenoise-Salmon Carpe Saumonee Farcie a la Champenoise
No. 1136 Fresh Codfish, a la Duxelle, Baked Morue Fraiche ou Cabillaud a la Duxelle au Gratin
No. 1154 Flounders a la Genlis Plies Carrelets ou Limandes a la Genlis.
No. 1155 Flounders a la Joinville Plies Carrelets ou Limandes a la Joinville
No. 1156 Flounders a la Jules Janin Plies Carrelets ou Limandes a la Jules Janin
No. 1157 Flounders a la Madeleine Plies Carrelets ou Limandes a la Madeleine
No. 1176 Herrings, Fresh, Paupiettes with Milts Harengs Frais, Paupiettes aux Laitances
No. 1180 Kingfish a la Bella Kingfish a la Bella
No. 1185 Kingfish a la Sultana Kingfish a la Sultane
No. 1198 Spanish Mackerel with Crawfish—Fillets Filets de Maquereau Espagnol aux ??ses
No. 1199 Spanish Mackerel with Gooseberries—Stuffeed Maquereau Espagnol Farci Garni de Groseilles Vertes
No. 1210 Perch, Stuffed and Baked Perche Farcie au Four
No. 1213 Pike Perch or Wall Eyed Pike a la Durance Sandre a la Durance
No. 1218 Pike Perch or Wall-Eyed Pike Continental Style-Fillets Filets de Sandre au Continental
No. 1230 Porgies, Paupiettes Hindostan (paupiettes de Porgies a l'Indostan
No. 1234 Red Snapper a la Demidoff Red Snapper a la Demidoff
No. 1235 Red Snapper a la Mobile (red Snapper a la Mobile
No. 1236 Red Snapper a la Princess Red Snapper a la Princesse
No. 1238 Salmon a la d'Artois—Fillets Filets de Saumon a la d'Artois
No. 1266 Smelts a la Gondoliere Eperlans a la Gondoliere
No. 1267 Smelts a la Norfolk Eperlans a la Norfolk
No. 1268 Smelts, Diplomatic Eperlans Diplomate
No. 1270 Smelts in Dauphin a la Hamlin Eperlans en Dauphin a la Hamlin
No. 1275 Soles a la Richelieu—Fillets Filets de Soles a la Richelieu
No. 1281 Stuffed Soles—Fillets Filets de Soles Farcis
No. 1304 Canadian Turbot a la d'Orleans Turbot Canadien a la d'Orleans
No. 1327 Beef Palates Baked, Chevreuse Palais de Boeuf au Gratin a la Chevreuse
No. 1328 Beef Palates in Tortue Palais de Boeuf en Tortue
No. 1389 Grenadins of Tenderloin Marc Aurele Grenadins de Filet de Boeuf a la Marc Aurele
No. 1393 Grenadins of Tenderloin with Round Potatoes, Valois Sauce Grenadins de Filet de Boeuf aux Pommes de Terre en Boules a la Sauce Valois
No. 1403 Minions of Tenderloin of Beef a la Fearing Mignons de Filet de Boeuf a la Fearing
No. 1432 Tournedos of Tenderloin of Beef a la Flavignan, with Small Stuffed Tomatoes Tournedos de Filet de Boeuf a la Flavignan, avec Petites Tomates Farcies
No. 1444 Tenderloin of Beef a la Bernardi—Whole Filet de Boeuf a la Bernardi--Entier
No. 1452 Tenderloin of Beef a la Melinet—Whole Filet de Boeuf a la Melinet--Entier
No. 1454 Tenderloin of Beef a la Montebello—Whole Filet de Boeuf a la Montebello--Entier
No. 1458 Tenderloin of Beef a la Royal—Whole Filet de Boeuf a la Royale--Entier
No. 1477 Tripe Paupiettes Paupiettes de Gras-double
No. 1489 Breast of Veal au Gastronome Poitrine de Veau au Gastronome
No. 1492 Breast of Veal with Tomatoes, Queen Style—Stuffed Poitrine de Veau Farcie aux Tomates Reine
No. 1505 Stuffed Ears, Tomato Sauce Oreilles Farcies a la Sauce Tomate
No. 151 Small Puff Patties Petits Pates Feuilletes

Cooking in Old Créole Days · 1

Daube Glacée or Bœuf à la Daube Mrs. Eugenia Phillips, Washington, D. C.

… and 488 more recipes use forcemeat.