293 Gratin Forcemeat A

Name: Gratin Forcemeat A
Yield: To make 1 kg (2¼ lb) forcemeat.
Cuisine: France
Ingredients: 1½ dl (5 fl oz or ⅝ U.S. cup) cold, very well reduced Espagnole; 1½ dl (5 fl oz or ⅝ U.S. cup) Madeira; 40 g (1½ oz) mushroom trimmings; 150 g (5 oz) butter; 250 g (9 oz) very pale calf’s liver, cut in dice; 250 g (9 oz) veal from the leg, free from sinew and cut in dice; 250 g (9 oz) fat salt belly of pork, cut in dice; good pinch of pepper; 20 g (⅔ oz) salt; pinch of mixed spice; ½ bayleaf; 1 sprig of thyme; 50 g (2 oz) chopped shallot; 25 g (1 oz) truffle trimmings (raw if possible); 6 egg yolks

For Raised Pies, Bordering of Entrées etc.

Preparation info

To make
1 kg
forcemeat.

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

250 g (9 oz) fat salt belly of pork, cut in dice
250 g (

Europe
France
Garnish

Method

Fry the belly of pork quickly until brown in a pan with 50 g (2 oz) butter; remove and place on one side then fry the veal in the same fat until brown; remove and place with the bell