Pairing

Fat content is not the only place where the composition of the farce must be judiciously chosen. The interplay between the taste of the farce and the taste of the ingredient it is paired with is vital. For example, when making a farce for stuffing game, a mild veal farce is chosen to complement the stronger taste of the meat. By contrast, in the recipe for cromesquis de langoustines (recipe featured in Classic Recipes), the farce mousseline de langoustines that is wrapped in crêpe is itself the prominent flavor in the preparation.