Forcemeat
Forcemeat
Uniform mixture of lean meat with fat made by grinding the ingredients.
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First pulled by Lux, Oct 20, 2026
Not sold on the market yet.
Readers' pathsAug 2026 – Oct 2026
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Squab
Food; young domestic pigeon, typically under four weeks old.
17%
Quenelle
Mixture of creamed fish or meat with a light egg binding, formed into an egg-like shape.
8.2%
Pâté
Forcemeat.
6.3%
Gratin
Cooking technique of creating a browned crust.
6.2%
Kaffir lime
Citrus fruit native to tropical Southeast Asia.
5.7%
Boletus edulis
Species of mushroom, widely distributed in the Northern Hemisphere.
5.4%
Galantine
Stuffed meat dish from French cuisine.
5.4%
Terrine (food)
Loaf of forcemeat or aspic cooked in a terrine pottery mold in a bain-marie.
5%
Roulade
Savoury or sweet dish, filled and rolled into a spiral shape.
4.9%
Fatback
Cut of meat from a domestic pig.
4.1%
Readers come from
Share of the 15,894 readers arriving from another article
Pâté
Forcemeat.
39%
Terrine (food)
Loaf of forcemeat or aspic cooked in a terrine pottery mold in a bain-marie.
8.5%
Gefilte fish
Ashkenazi Jewish dish made from ground fish.
7.6%
Leberkäse
Baked loaf of finely minced meat with a skin like crust on the outside.
5.7%
Sausage
Meat product.
5%
Mechanically separated meat
Paste-like meat product.
4.1%
Cretons
French-Canadian pork-based spread.
3.7%
Ballotine
Preparation of poultry leg meat.
3%
Northern pike
Species of fish.
2.4%
Pemmican
Food mix with long shelf life, sometimes used as survival food.
2.2%