1. The quantity of spiced salt varies, a few grammes either way, according as to whether the atmosphere be dry or damp.
2. According to the purpose of the forcemeat, and with a view to giving it a finer flavour, one may, subject to the resources at one’s disposal, add a little raw trimmings of foie gras to it; but the latter must not, in any case, exceed one-fifth of the forcemeat in weight.
3. As a rule, forcemeat should always be rubbed through a sieve so as to ensure its being fine and even.
4. Whether the foie gras be added or not, chicken forcemeat may always be completed with two or three oz. of chopped truffles per lb. of its volume.
[201—GAME FORCEMEAT FOR PIES AND TERRINES]
This follows the same principles as the chicken forcemeat, i.e., the weight of the game-meat determines the quantities of the other ingredients. The proportions are precisely the same as above as regards the veal, the pork, the bacon, and the seasoning. The procedure is also the same, while the appended remarks likewise apply.
[202—GRATIN FORCEMEAT FOR ORDINARY HOT, RAISED PIES]
Put into a sautépan containing one oz. of very hot butter, one-half lb. of fresh, fat bacon, cut into large cubes, brown quickly, and drain on a dish.
Quickly brown in the same butter one-half lb. of fillet of veal cut like the bacon and drain in the same way.
Now rapidly brown one-half lb. of pale, calf’s liver, also cut into large cubes. Put the veal and the bacon back into the sautépan with the liver, add the necessary quantity of salt and pepper, two oz. of mushroom parings, one oz. of truffle parings (raw if possible), chopped shallots, a sprig of thyme, and a fragment of bay. Put the whole on the fire for two minutes, drain the bacon, the veal, and the liver, and put the gravy aside. Swill the sautépan with one-quarter pint of Madeira.