Farce Simple

Generally, farce simple is made up of 70 to 75% lean meat, and 25 to 30% fatty meat or, as is the case in this recipe, pure fat. The fat percentage of a farce will depend on its application; if the farce accompanies another meat that is low in fat then the farce will compensate with a higher fat content—the fat content acts to keep the farce moist. Egg whites, also a component in farce simple, add volume and serve to bind the ingredients. Distinguishing it from the mousseline in texture, th