199—Veal Forcemeat with Fat and Cream

Chop finely and apart one lb. of very white fillet of veal, with tendons removed, cut into cubes, and one lb. of the fat of pared kidney of beef.

Combine the veal and the fat in the mortar, and pound until the two ingredients form a fine and even paste. Season with one-half oz. of salt, a little pepper, and some nutmeg, and add consecutively two eggs and two yolks, after the manner of the preceding recipe and without ceasing to pound. Strain through a sieve, spread the forcemeat on a dish, and keep it on ice until the next day.

Next day pound the forcemeat again for a few minutes, and add to it, little by little, one and one-half pints of cream.

Test as before, and rectify if necessary, either by adding cream or by thickening with the white of an egg.