Gratin Forcemeat for Ordinary Hot, Raised Pies

Ingredients

• one oz. of very hot butter
• one-half lb. of fresh, fat bacon
• one-half lb. of fillet of veal
• one-half lb. of pale, calf’s liver
• two oz. of mushroom parings
• one oz. of truffle parings
• a sprig of thyme
• a fragment of bay
• six oz. of butter
• the yolks of six eggs
• one-third pint of cold, reduced Espagnole
• one-quarter pint of Madeira

Method

1. 1

   Brown bacon, veal, and liver in hot butter, drain, and add seasoning.

2. 2

   Pound the mixture with butter, egg yolks, gravy, and Espagnole.

3. 3

   Strain and smooth.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 52. The excerpt below is the record exactly as published.

GRATIN FORCEMEAT FOR ORDINARY HOT, RAISED PIES | Put into a sautépan containing one oz. of very hot butter, one- half lb. of fresh, fat bacon, cut into large cubes, brown quickly, and drain on a dish. Quickly brown in the same butter one-half Ib. of fillet of veal cut like the bacon and drain in the same way. Now rapidly brown one-half Ib. of pale, calf’s liver, also cut into large cubes. Put the veal and the bacon back into the sauté- pan with the liver, add the necessary quantity of salt and pepper, two oz. of mushroom parings, one oz. of truffle parings (raw if nossible), chopped shallots, a sprig of thyme, and a fragment of bay. Put the whole on the fire for two minutes, drain the bacon, the veal, and the liver, and put the gravy aside. Swill the sauté- pan with one-quarter pint of Madeira. ELEMENTARY PREPARATIONS 83 Pound the bacon, veal, and liver quickly and finely, while adding consecutively six oz. of butter, the yolks of six eggs, the gravy that has been put aside, one-third pint of cold, reduced Espagnole

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