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Garde Manger Lessons: Forcemeats, Its Descendants, and Foie Gras

Garde Manger Lessons: Forcemeats, Its Descendants, and Foie Gras

Foie Gras Pate is a delicious edition to the Garde Manger repetoire.

Chef's Blade

Forcemeats are a lean meat and fat emulsion that is established when the ingredients are are processed together by grinding, sieving, or pureeing; forcemeats are also one of the most basic components of charcuterie and are used produce many other items such as terrines, pâté en croûte, galantines, and roulades. Depending on the grinding and emulsifying methods used, the texture of forcemeats can vary greatly thus allowing for a lot of different uses in prepared, cold meats.

We at Chef’s Blade have compiled these articles to show you how to make forcemeats as well as the many ways you can use formeats to create other things. In addition, we have included information about foie gras.

1. Forcemeats
2. Terrines
3. Pâté en Croûte
4. Galantines and Roulades
5. Foie Gras