297 Pork Forcemeat

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

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.