(76). Cream Forcemeat Of Fish (Farce De Poisson A La Creme)

Take one pound of boned and skinned bass or any other firm fish; pound and rub it through a fine sieve; return it to the mortar, season with an ounce of salt, some nutmeg and red pepper and mix in while still stirring with a whip, two egg-whites and from six to eight gills of cream, measured before whipping;'pass the whole through a very fine sieve. Try a small piece in order to rectify if not correct, and if found to be too firm add more cream, and if too soft some more egg-whites.

(77). Baked Fish Forcemeat (Farce A Gratin Pour Poisson)

Put six ounces of butter into a sautoire and when hot add half a pound of finely chopped mushrooms and two ounces of chopped truffle parings. After the mushrooms have rendered their moisture, add one pound of cooked firm fish broken into fragments; as the whole becomes hot, remove it from the fire, cool partly, then add five egg-yolks and five whole eggs, seasoning with salt, pepper and nutmeg; pass it through a medium sized sieve (Fig. 98), return to the vessel and beat it well with a spoon, incorporating in two spoonfuls of tomato puree, strained through a fine sieve (Fig. 100) and half a pound of raw fish quenelle forcemeat.

(78). Foies Gras Forcemeat (Farce De Foies Gras)

Pound half a pound of frangipane panada (No. 120) with six ounces of butter and half a pound of raw and very white fat livers; season with salt, pepper and nutmeg and when the whole is well pounded, strain through a sieve, then add six raw egg-yolks and two well beaten whites while continuing to work the forcemeat.

(79). Chicken Or Game Forcemeat With Rice For Borders, Bottoms Of Dishes And Surtouts (Farce De Volaille Ou De Gibier Au Riz Pour Bordures, Fonds De Plats Et Surtouts)

Prepare and unnerve one pound either of chicken or game; pass it twice through the machine (Fig. 47) to suppress all the nerves and pound it to a pulp, take it from the mortar. Put eight ounces of pate a choux, cream panada (No. 121) into the mortar, pound it thoroughly with the same weight of cooked veal udder, add the game or chicken meat, season with salt, pepper and nutmeg, two gills of well reduced cold veloute (No. 415), six egg-whites and a little cream, then add half a pound of well picked, washed and blanched rice, cooked in white broth and cooled. Mix together and keep it in a cool place. This forcemeat is used for borders, surtouts and dish bottoms.

(80). Foies-Gras And Chicken Forcemeat For Borders, Bottoms Of Dishes And Surtouts (Farce De Foies-Gras Et De Volaille Pour Bordures, Fonds De Plat Et Surtouts)

Pound well one pound of raw fat livers; season with salt, pepper and nutmeg, then add eight egg-yolks, one at a time, continuing to pound the forcemeat; put in three pounds of chicken quenelle forcemeat (No. 89) and when all is well blended stand it on ice to use as needed. Forcemeat borders are made in special molds of a crown form, lightly hollowed on top, an inch and a half to two inches high. The bottoms of dishes and the surtouts are not as high, being only one inch generally and two inches in diameter narrower than the basin of the dish.

(81). Baking Forcemeat For Ordinary Use (Farce A Gratin Ordinaire)

Fry in four ounces of melted lard, one bayleaf, two ounces of carrots and two ounces of celery, both cut in dice, one shallot and two ounces of onions, both finely chopped, also one ounce of truffles, the same of mushrooms and one tablespoonful of chopped parsley; add its equal quantity of calf's liver and two gills of espagnole sauce (No. 414). When the meats are cooked, let the preparation first get cold, then pound and rub it through a sieve: lay this forcemeat into a bowl, cover it with buttered paper and keep it in a cool place; mix with this three tablespoonfuls of raw quenelle forcemeat, either of veal, chicken or game, in order to thicken it, but only just when ready to use. The liver may be replaced by the same quantity of cooked or raw meat, either lamb, veal, chicken or game chopped up very fine and seasoned with salt, pepper and nutmeg.