Pojarski and Bitoques

This is the famous pojarski mixture which so enchanted Auguste Escoffier, presented here with very little modification, extra rich and very evocative of the opulence of the late Imperial table of Russia. Since the formula is sinfully rich, I suggest dividing the forcemeat into 12 smaller cutlets instead of six larger ones. Resist the temptation of grinding the meat instead of chopping it by hand; if