Definition:

Forcemeat is a savory, well-seasoned mixture of raw or cooked ingredients that have been finely chopped or minced or puréed and serve as the basis for many types of recipes, such as patés, terrines, ravioli, pies and sausages, among others. Forcemeat can be prepared from meats, seafood and fish, vegetables and wild game.

Forcemeat is also used to mean a stuffing for boiled or roasted meats and fish.


Bread soaked in milk and eggs are combined with the other ingredients as a binding element. A forcemeat for boiled foods need to be heavily seasoned, while a forcemeat for roasted meats requires an amount of fat to prevent the roasted meat from drying out. In French cooking, foie gras is often added to the forcemeat for wild game meats to add fat and flavor.