292 Veal Forcemeat for the borders and bases of Entrées and for stuffed Quenelles etc.

• 1 kg (2¼ lb) very white cushion of veal, free from sinew
• 500 g (

Pound the veal finely with the seasoning and remove from the mortar. Place in the Potato Panada when lukewarm and work to a paste with the pestle. When cold, or nearly cold, add the pounded veal and work together with the butter, eggs and yolks added one at a time; finally add the Béchamel.

Pass the mixture through a fine sieve, place in a basin and work until smooth us