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 through a fine sieve, place in a basin and mix together until smooth using a wooden spatula.
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