Daging ajur

Daging giling  (saka basa Prancis farcir, "to stuff"  ) ya iku salah sawijining campuran seragam saka daging tanpa lemak karo lemak sing digawé kanthi cara digiling utawa diayak bahan-bahan kasebut. Asil kasebut bisa dadi alus utawa kasar. Forcemeat digunakake ing produksi akeh barang sing ditemokake ing charcuterie, kalebu quenelles, sosis, pâtés, terrines, roulade, lan galantin . Iki biasane diprodhuksi saka daging mentah, kajaba ing kasus gratin . Daging sing umum digunakake kalebu daging babi, iwak ( pike, trout, utawa salmon ), panganan laut, daging game ( venison, celeng, utawa terwelu ), unggas, manuk buruan, daging sapi, lan ati daging babi. Lemak daging babi luwih disenengi minangka lemak, amarga nduweni rasa sing rada netral. The Culinary Institute of America, 299. Eliza Acton Modern cookery, in all its branches (80 pages)
 Longman, Brown, Green and Longmans, Paternoster Row, 1845   (Google eBook) [Retrieved 2012-01-08] [this link found at British Broadcasting Corporation © 2012 ]

 Deleng uga 

 daging giling
 Daging cincang
 Pemmican
 Tourtière
 Paté

 Cathetan 

Kategori:Daging