294 Gratin Forcemeat B

Name: Gratin Forcemeat B
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 Game Espagnole, or Sauce Salmis; 1½ dl (5 fl oz or ⅝ U.S. cup) Madeira; 6 egg yolks; 100 g(3½ oz) raw or cooked foie gras; pinch of mixed spice; 50 g (2 oz) butter; a good pinch of pepper; 50 g (2 oz) chopped shallot; 20 g (⅔ oz) salt; ½ a bayleaf; 1 sprig of thyme; 40 g (1½ oz) mushroom trimmings; 25 g (1 oz) truffle trimmings (raw if possible); 250 g (9 oz) wild rabbit flesh, cut in dice; 250 g (9 oz) chicken and game livers; 250 g (9 oz) fat salt belly of pork, cut in dice

for Game Pies

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 pork, rabbit and liver in the butter as in Gratin Forcemeat A. Replace together in the pan with the seasonings and flavourings and fry together for a few moments. Add the Madeira and allow to cook together gently for 5 minutes. Drain well and finely pound in the mortar. When sufficiently smooth add the foie gras, the egg yolks, the cold sauce and the Madeira. Pass throu