In every play (there are over twenty of them) he raises such problems as the state of Turkish society and the nation's moral code ("The Republican Girl," "Orchids in the Place of Fire," "A Masked Rider," "Okra with Forcemeat
Cooked in Pressure Cooker").
is a mixture of well-seasoned meat, poultry, fish or vegetables, that is finely chopped or ground, then cooked and served alone or used as a stuffing.
Make flavored, garnished forcemeat
with the flesh and stuff back into the skin, shaping like a small ham; sew the opening as before (Figure 7-3B and C).
What we did know was that it was boned, filled with an onion and apple forcemeat
, wrapped in bacon and served with a wild berry sauce and cost pounds 16.
The same can be said of a stuffed chicken creation ($17) where the chef flavors his forcemeat
stuffing with roasted sweet peppers and asparagus, then utilizes the same vegetables as a worthy accompaniment along with buttery sliced gratin potatoes and a brandy-boosted bordelaise as the rich saucing.
Main course Roast poussin with forcemeat
, prune and Armagnac stuffing.
Experienced eating outers that they are, our 12 year-old and 10-year-old still weren't sure quite what to make of a menu which includes veal chop with cardamom scented hash brown and spiced honey sauce, wild mushroom and walnuts baked in a pear with blue cheese and Gloucester old spot pork belly and forcemeat
of English mushrooms on a pillow of creamed leeks.
Fillets of fish that are rolled and stuffed with mousseline or forcemeat
into a barrel shape (Figure 10-27).
I found a recipe for turkey with truffle stuffing, but we ended up settling for a delicious forcemeat
stuffing which is still a family favourite today.
Then wet it with a brush dipped in egg white to fix upon the forcemeat
some large half-moons of truffles in the form of fish scales, pressing them down lightly with the blade of a knife.
torchon, mousse, terrine, forcemeat
, sausage, cookies, and parfaits) the liver must first be cleaned and have all the veins removed before the cooking technique is started.
with sweetbread and courgette, forcemeat
, garlic and thyme(Recipe for 4 persons)Ingredients:350g breast of North Ronaldsay lamb with the ribs30cl (centilitre) olive oil1 teaspoon balsamic vinegar' soup spoon chopped parsleyfor the stuffing:25g shallots150g courgettes (zucchini)170g North Ronaldsay lamb sweetbread2cl olive oilsalt, pepper, thyme2 soup spoons white breadcrumbsfor the garnish:1 garlic clove30g celery1 tomato1 thyme twig1 shallotPre-preparation:BreastRemove the ribs without damaging the skin.