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298 Veal and Pork Forcemeat
Preparation info
- Difficulty
Easy
Appears in
Published 1903
Ingredients
250 g 9 oz 250 g 9 <
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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