Chopped meat, bread, etc., used to stuff legs of veal or other joints; stuffing; farce.

( sal-pee-kong) - Minced poultry, ham, or other meats mixed with a thick sauce.

A French term for the chopped, cooked and bound components used as stuffings.

diced vegetables, meat, and/or fish in a sauce, used as a stuffing, garnish, or spread.

Cooked food cut into tiny pieces, usually as a filling for pastry.