Beef Farce for Stuffing or Masking

Method

Five ounces of beef, five ounces of panard, one ounce of butter, two and a half raw yolks of eggs, a little pepper, salt, and cayenne; first pound the meat well, then pound the panard separately, now pound these together, then mix in the seasoning and yolks and pass through the sieve. Veal farce can be prepared in the same way.

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