is coarse.;Gratin: Has a portion of the main protein browned.;Pliante: Thin slices of meat pressed together or folded, typically alternating in colour or texture, with fat layered between.;Mousseline: Very light in texture, utilizing lean cuts of meat usually from veal, poultry, fish, or shellfish. The resulting texture comes from the addition of eggs and cream to this forcemeat.

Secondary binders

Often, the only binder in a forcemeat is the physical structure of the protein used. Sometimes a secondary

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