Composition of a Forcemeat

The Primary Meat of a Forcemeat The main meat of a terrine, saucisson, or galantine gives the preparation its name. A “terrine of duck” contains twice as much duck as the other meats in its composition, called secondary meats. The weight of the main meat should represent two thirds of the total weight of all the meats.

• One rabbit, about 3 pounds, yields 1 generous pound
• One hare, 6 to 7 pounds, yields 2 generous pounds
• One duck, 4 to 5 pounds, yields 1½ to 1⅔ pounds
• One small turkey, capon, or fowl, 5 to 6 pounds, yields 2 pounds
• One pheasant, 3½ pounds, yields 1 to 1½ pounds, depending on its age