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

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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  • 1 kg ( lb) very white cushion of veal, free from sinew
  • 500 g (1 lb 2 oz) Potato Panada
  • 300 g (11 oz) butter
  • 5 eggs
  • 8 egg yolks
  • 2 tbs cold thick Sauce Béchamel
  • 20 g ( oz) salt
  • pinch of pepper
  • small pinch of nutmeg


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 using a wooden spatula.