298 Veal and Pork Forcemeat

Ingredients

  • 250 g (9 oz) diced leg of veal
  • 250 g (9 oz) diced lean pork flesh
  • 500 g (1 lb 2 oz) diced pork fat
  • 2 eggs
  • seasoning and brandy

Method

Pound the veal, pork and fat together until fine, together with the seasoning and eggs. At the last moment add the brandy, flamed, and pass the mixture through a fine sieve.

This forcemeat is particularly suitable for galantines but equally useful for pies and terrines.

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