A mixture of chopped or ground vegetables, meat, poultry, fish or fruit and seasonings bound with eggs, panada or breadcrumbs and used as a stuffing. The ingredients used may be raw or cooked.

Different forcemeats can be used either to stuff eggs, fish, meat, vegetables, pasta, vols-au-vent or tartlets or as the basis for pâtés, terrines, sausages, quenelles, etc.