Drain the onions and sage leaves, and chop them finely; then mix them with the bread-crumbs, pepper and salt.
Quenelle Forcemeat.
See Quenelles of Veal.
Forcemeat Balls.
These are made with veal stuffing. Shape it into balls and bake them in the oven. If they are served with hare, the liver is chopped and mixed with the forcemeat.
Imitation Foie Gras.
- Ingredients—½ lb. of calf's liver.
- ¼ lb. of bacon.
- A piece of carrot, turnip, and onion.
- A sprig of parsley, thyme, and marjoram.
- A bay leaf.
- Pepper and salt.
Method.—Slice the liver, bacon, and vegetables.
Put them into a frying-pan and cook (turning frequently) until the liver is quite tender.