forcemeat

I had for breakfast more paprika, and a sort of porridge of maize flour which they said was “mamaliga,” and egg-plant stuffed with forcemeat, a very excellent dish, which they call “impletata.”

Honestly, this is better forcemeat than anything you’ll find at Dodger Stadium.

It was powder and milk, not forcemeat and cloth.

Where you expect a final course of rice or noodles, there are floppy Sichuan won ton in hot oil, with a delicate forcemeat whose texture suggests that the pork and vegetables were hand-minced.

Savory dishes seasoned with nutmeg tend to the old-fashioned: forcemeats, haggis, béchamel-coated vegetables and piped Duchess potatoes.