Name: Gratin Forcemeat B
Yield: To make 1 kg (2¼ lb) forcemeat.
Cuisine: France
Ingredients: 6 egg yolks; 20 g (⅔ oz) salt; ½ a bayleaf; 50 g (2 oz) chopped shallot; a good pinch of pepper; pinch of mixed spice; 50 g (2 oz) butter; 100 g(3½ oz) raw or cooked foie gras; 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; 1 sprig of thyme; 250 g (9 oz) wild rabbit flesh, cut in dice; 250 g (9 oz) chicken and game livers; 40 g (1½ oz) mushroom trimmings; 25 g (1 oz) truffle trimmings (raw if possible); 250 g (9 oz) fat salt belly of pork, cut in dice

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 (

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