293 Gratin Forcemeat A

For Raised Pies, Bordering of Entrées etc.

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Preparation info

  • To make

    1 kg

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


  • 250 g (9 oz) fat salt belly of pork, cut in dice
  • 250 g (9 oz) veal from the leg, free from sinew and cut in dice
  • 250 g (9 oz) very pale calf’s liver, cut in dice
  • 150 g (5 oz) butter
  • 40 g ( oz) mushroom trimmings
  • 25 g (1 oz) truffle trimmings (raw if possible)
  • 6 egg yolks
  • ½ bayleaf
  • 1 sprig of thyme
  • 50 g (2 oz) chopped shallot
  • 20 g ( oz) salt
  • good pinch of pepper
  • pinch of mixed spice
  • dl (5 fl oz or U.S. cup) Madeira
  • dl (5 fl oz or U.S. cup) cold, very well reduced Espagnole


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 belly of pork. Fry the liver very quickly in the same fat until coloured, replace the veal and pork and add the mushrooms, truffles, thyme, bayleaf, shallots and seasonings. Fry together for 2 minutes then turn out on to a tray. Deglaze the pan with the Madeira. Pound the fried ingredients very finely adding the remainder of the butter, the egg yolks one at a time, the reduced sauce and the deglazed Madeira. Pass through a fine sieve, place the mixture in a basin and work together until smooth, using a wooden spatula.