These kinds of marinade are particularly suitable for small cuts of meat destined for fairly quick use such as grills of red meat, and for those meats which are to be used as ancillary ingredients in such cold preparations as galantines, terrines, pâtés etc.
The marinade is afterwards added to the forcemeat under preparation.
In both cases the items should be turned in the marinade frequently so as to ensure even penetration.
© 1903 All rights reserved. Published by Taylor and Francis.