287 Forcemeat with Panada and Cream

• 1 kg (2¼ lb) flesh, free from sinews
• 400 g (15

Whichever flesh is used it should be pounded together with the whites added a little at a time with the seasoning. Add the panada and work the mixture vigorously with the pestle so as to ensure the complete amalgamation of the two main ingredients.

Pass the mixture through a fine sieve, place in a basin and work well until smooth, using a wooden spatula. Place on ice fo