Stuffing

Farce (French for "filling" ) or stuffing is a mass of finely chopped, ground in a meat grinder, comminuted in the cutter or crushed in a mortar meat, fish or vegetables, which is well laced and tied with eg egg white or cream. Ultra-fine farces be passed through a sieve.

Farces are often used to fill pies, galantines and vegetables, poultry, fish or properly prepared cuts of meat. You can also molded for browning or for dumplings, be used as a side dish or soup ingredient.

From the word "farce" is derived the common mainly in Austria term from " minced " ( minced meat ).

Historical

Exquisitely prepared, farces are typical of the French and Italian cuisine and go back to original fruit fillings, as they were already common in the Vorantike in the western Mediterranean area and in Gaul. Before the time of the spice trade regionally available herbs, nuts and mushrooms, and offal ( liver ) were processed in the fillings. In more northern Germanic culture, the kitchen was traditionally down to earth and less refined, to filling was omitted, or they consisted mostly of sweet fruits, berries, and especially apples. In the late Middle Ages, the thriving trade carried the tradition to the north and mixed with the respective regional practices.

The farce is a typical form of composing European cuisine, in which a single court is composed of different types of matching components. Comparable fillings are very rare in Asian and African cuisines.

Forms of farce

  • Duxelles: Spicy farce of very finely chopped or ground mushrooms ( mostly mushrooms ) and shallots.
  • Fish stuffing: Raw fish mix (eg pike ) and Eierpanade with equal parts of egg.
  • Meat farce: Raw pork, white bread, cream, stewed onion mix and top off with Madeira. Meat farce can be varied with chicken livers, celery, chestnuts, mushrooms, etc..
  • Poultry farce: Cooked poultry meat, egg and cream mix and perfume with brandy.
  • Chicken liver farce: Add butter seared livers puree and bind with egg and cream.
  • Foam farce ( farce mousseline ): ground veal, poultry or game meat very fine, bind with egg white, cool and pull cream into the mixture. Can also be made ​​with fish.

Swell

  • Hering's Dictionary of cuisine. Fachbuchverlag pan mountain, Haan - Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4
  • Erhard Gorys: The new kitchen lexicon. dtv, Munich 1994-2002, ISBN 3-423-36245-6
  • Cooking
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