Farce (kitchen)
Farce (French for "filling") or filler is a mass of finely chopped in a meat grinder ground, in boats crushed or mortar crushed meat , fish or vegetables , which strongly seasoned and with z. B. egg white , cream or bechamel is bound. Particularly fine farces are passed through a sieve .
Farces are often used to fill pies , galantines and vegetables , poultry , fish or appropriately prepared pieces of meat . They can also be used for gratinating or, shaped into dumplings , as a side dish or soup .
The term “ minced meat” (for minced meat ) , which is particularly common in Austria, is derived from the word “farce” .
Historical
Cleverly prepared farces are typical of French and Italian cuisine and originally go back to fruit fillings, as they were already common in pre-antiquity in the western Mediterranean region and in Gaul . Before the season of the spice trade, regionally available herbs, nuts and mushrooms, including offal (liver), were used in the fillings. In the Germanic culture to the north, the cuisine was traditionally more down-to-earth and less refined, filling was dispensed with, or it consisted mostly of sweet fruits, berries and, above all, apples . At the end of the Middle Ages the flourishing trade carried the tradition northwards and mixed it with the respective regional customs.
The farce is a typical form of composing European cuisine, in which a single dish is put together from various matching components. Comparable fillings are very rare in Asian and African kitchens.
Forms of farce
- Duxelles : Spicy farce made from very finely chopped or ground mushrooms (usually mushrooms) and shallots.
- Fish stuffing : Raw fish (eg pike.) And Eierpanade mix in equal parts with egg.
- Meat farce : Mix raw pork , white bread, cream, steamed onions and round off with Madeira. Meat farce can be varied with poultry liver, celery, chestnuts, mushrooms, etc.
- Poultry farce: Mix the cooked poultry meat , egg and cream and perfume with brandy.
- Poultry liver farce: puree livers seared in butter and thicken with egg and cream.
- Foam farce (Mousseline farce ): grind veal, poultry or game meat very finely, bind with egg white, cool and mix the cream with the mixture. Can also be prepared with fish.
swell
- ^ "Farce", in: Kluge. Etymological dictionary of the German language, 24th edition 2002, p. 276.
- Herring Lexicon of the Kitchen . Fachbuchverlag Pfannenberg, Haan-Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4
- Erhard Gorys : The new kitchen dictionary . dtv, Munich 1994-2002, ISBN 3-423-36245-6