297 Pork Forcemeat

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This is composed of equal parts of lean pork flesh and pork fat chopped separately, pounded together and seasoned and flavoured according to the proportions indicated. This forcemeat can be used in the preparation of ordinary pies and terrines and is basically a sausage meat.