295 Gratin Forcemeat C

For Croûtons, Canapés, Small Game Birds and Duckling

Rate this recipe

Preparation info

  • To make

    1 kg

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


  • 300 g (11 oz) finely chopped fresh pork fat
  • 600 g (1 lb 5 oz) chicken livers
  • 75 g ( oz) sliced shallot
  • 25 g (1 oz) mushroom trimmings
  • ½ a bayleaf
  • sprig of thyme
  • 18 g ( oz) salt
  • pinch of pepper
  • small pinch of mixed spice


Heat the pork fat in a shallow pan and add the liver with the seasoning and flavourings; fry quickly to stiffen the outside of the livers, leaving them underdone so as to give a pink colour to the resultant forcemeat. Allow to cool, pound in a mortar until smooth, pass through a fine sieve and place in a basin; mix together until smooth and keep in a cool place covered with a buttered paper.