219. Game Stock.
—Place in a saucepan two game carcasses and one pint of mirepoix ([No. 138]); cover them with water, adding a pinch of salt. Cook for twenty minutes, and use when needed.
220. Sausage Forcement.
—Cut up one pound of fresh pork into small pieces, season it with one pinch of salt, a saltspoonful of pepper, half a saltspoonful of grated nutmeg, and the same quantity of powdered thyme, and chop all up very fine. A quarter of a pound of lean, raw meat can be added if desired. Use when needed.
221. Godiveaux Forcemeat.
—Remove the stringy tissue from half a pound of veal suet, pound it in a mortar; take the same quantity of lean veal, chopped in the machine, a quarter of a pound of very consistent pâte-à-chou ([No. 1240]), omitting the eggs, and pound all together. Season highly with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Add four raw egg yolks and two whole ones, and when well incorporated strain through a sieve, and put it on ice to be used when required in other recipes. Poach it for three minutes before serving.
This recipe can be prepared with poultry or game instead of veal.
222. Lobster Forcemeat.
—Fry an onion, chopped very fine, in one ounce of good butter until it is of a golden brown color, adding one tablespoonful of flour to make a roux ([No. 135]). Moisten with half a pint of white stock ([No. 137]), stirring well and constantly until the sauce hardens. Season with half a tablespoonful of salt, a scant teaspoonful of white pepper, the same of cayenne, one tablespoonful of English sauce, half a teaspoonful of mustard, a crushed grain of garlic, and one teaspoonful of chopped parsley. Stir well, adding two pounds of cooked lobster, cut up very fine, with twelve mushrooms, also chopped. Cook for thirty minutes in a saucepan, then put it back off the hot fire; add four egg yolks, stir again for a moment, cool, and serve when required.