294 Gratin Forcemeat B

for Game Pies

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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) wild rabbit flesh, cut in dice
  • 250 g (9 oz) chicken and game livers
  • 40 g ( oz) mushroom trimmings
  • 25 g (1 oz) truffle trimmings (raw if possible)
  • 1 sprig of thyme
  • ½ a bayleaf
  • 50 g (2 oz) chopped shallot
  • 20 g ( oz) salt
  • a good pinch of pepper
  • pinch of mixed spice
  • 50 g (2 oz) butter
  • 100 g( oz) raw or cooked foie gras
  • 6 egg yolks
  • dl (5 fl oz or U.S. cup) Madeira
  • dl (5 fl oz or U.S. cup) cold, very well reduced Game Espagnole, or Sauce Salmis


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.