Chapter VII · Elementary Preparations · No. 201
201—Game Forcemeat for Pies and Terrines
This follows the same principles as the chicken forcemeat, i.e., the weight of the game-meat determines the quantities of the other ingredients. The proportions are precisely the same as above as regards the veal, the pork, the bacon, and the seasoning. The procedure is also the same, while the appended remarks likewise apply.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 201, p. 82. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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