299 Chicken or Game Forcemeat

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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The proportions of the ingredients in this forcemeat are determined by the net weight of the flesh being used. The weight of flesh obtained from 1 eviscerated chicken weighing kg (3 lb 6 oz) minus the fillets which are usually used as a garnish, is roughly 500–600 g (1 lb 2oz1 lb 5 oz). Thus the proportions of the ingredients for this forcemeat can be established at 550 g (1 lb 4 oz) chicken flesh, 200 g (7 oz) veal, free from sinew, 200 g (7 oz) lean pork, 900 g (2 lb) pork fat, 4 eggs, 50–60 g (2 oz) spiced salt and 3 dl (½ pt or U.S. cups) brandy.


Chop the meats and fat separately, then place together in the mortar with the seasoning; pound finely, adding the eggs one by one and the brandy at the last moment. Pass through a fine sieve.

Game forcemeat is prepared in the same proportions using the same method.