Forcemeats for Cold Galantines, Pies and Terrines

These forcemeats are of three different types and are completely different from the other forcemeats and gratin forcemeats which have already been given.

They are seasoned in the proportions of 25–30 g (1 oz) spiced salt and finished with 1½ dl (5 fl oz or ⅝ U.S. cup) of brandy per 1 kg (2¼ lb) forcemeat. If found necessary to bind the mixture this can be effected by adding 2 egg whites per 1 kg (2¼ lb) forcemeat.