197—Forcemeat for Galantines, Pies and Terrines

Remove the tendons from, and cut into cubes, one lb. of fillet of veal and as much fillet of pork; add to these two lbs. 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 fumet 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 No. 202, Gratin Forcemeat for Ordinary Hot, Raised Pies (proper to the game under treatment) is added.