Forcemeat

A rich, highly flavoured mixture either made into a paté or terrine, or used as a stuffing for anything from meat to cabbage leaves. Sometimes held together with a panada. See 'Panada'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.