Forcemeat for Galantines, Pies and Terrines

Ingredients

• one lb. of fillet of veal
• as much fillet of pork
• two lbs. of fresh, fat bacon
• three oz. of spiced salt
• three eggs
• three tablespoonfuls of burnt brandy

Method

1. 1

   Cube and season the meats, chop and pound finely.

2. 2

   Mix in eggs and burnt brandy.

3. 3

   Strain and prepare for use in galantines, pies, and terrines.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 50. The excerpt below is the record exactly as published.

FORCEMEAT FOR GALANTINES, PIES AND TERRINES Remove the tendons from, and cut into cubes, one Ib. of fillet of veal and as much fillet of pork; add to these two Ibs. of fresh, fat bacon, also cut into cubes. Season with three oz. of spiced salt, chop the three ingredients together or apart, and then finely pound them. Finish with three eggs and three tablespoonfuls of burnt brandy, strain through a sieve, and place in a basin. When about to serve this stuffing, add to it a little fumcet corresponding with the meat that is to constitute the dish. For terrines, pies, and galantines of game, one-quarter or one-fifth of the forcemeat’s weight of gratin stuffing (proper to the game under treatment) is added. 198—VEAL FORCEMEAT WITH FAT OR GODIVEAU Remove the tendons from, and cut into cubes, one lb. of fillet of veal

Cook this with the app: pantry check, scaling, and the assistant.