In modern phraseology the term farce or forcemeat is applied equally to the simple and quickly-made veal stuffing, the finely-pounded quenelle mixture (which is in no sense a stuffing), and the various farces used to cover sections of pigeons, cutlets, etc.

The consistency of forcemeats varies according to the purpose for which they arc required. Those intended for stuffing may be moistened with milk instead of egg, and made much more moist than quenelles, which must retain their shape and be firm enough to support their own weight during the process of cooking.

The quantity of liquid necessary to thoroughly moisten, and the number of eggs required to stiffen the various substances, cannot be stated exactly, but it is better to have a rough guide than none, and when making quenelle mixtures, which must have a certain consistency, and yet retain the lightness which is one of their chief points of excellence, it is advisable to test the mixture by poaching a small quantity of it in boiling water. When too soft, another yolk of egg should be added, if eggs have been already used, or a few crumbs may be added to mixtures of which they already form a part.

The excellence of many simple forcemeats depends largely on flavorings and seasoning. In making them, it is a common error to use too little salt and pepper, and too few flavorings; it is much better to use a small quantity of several kinds than to allow one flavor to predominate. A comparatively large quantity of nutmeg may be used in veal forcemeat without its presence being detected; it is believed that its strength is in some manner used in developing the flavor of the substances with which it is mixed.

The liquid in which quenelles are poached must always be quite boiling, in order that the surface may immediately harden, and so help them to retain their shape.