The resulting texture comes from the addition of eggs and cream to this forcemeat. Historically it consisted of a minced-fish forcemeat stuffed inside the intact fish skin. The quenelles are shaped from the forcemeat and then poached. In US usage, there are four basic styles of forcemeat. Often, the only binder in a forcemeat is the physical structure of the protein used. Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu. A forcemeat is then placed on top of the pounded breast. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Forcemeat chigirtma () is made with forcemeat from mutton, onions, melted butter, saffron and eggs. Forcemeat is a mixture of ground, lean meat emulsified with fat.