Take equal quantities of cold chicken, veal, and beef, shred very small, and mixed together; season, at the same time, with a moderate quantity of pepper, salt, sweet herbs, and grated nutmeg - that is to say, if intended for white meat, or for any thing delicately flavored; but if meant for a savory dish, add a little minced ham, and an atom of garlic or a shalot. Put the whole in a stone mortar, and pound it until quite fine, then make it into a paste with a raw egg, some butter, marrow, or fat of some kind. When used, it may either be rolled into round balls and fried for any made dish, or put into any joint of meat or poultry as stuffing; and if kept in a cool place, and well seasoned, it will keep good for several days.

Indeed, by mixing with any potted meat or game an equal proportion of panada, which will always be lighter than breadcrumbs, the cook will have at once a very fine species of farce, to be employed in stuffing olives, fillets of fowl, etc.

The " farce " is sometimes a delicious preparation of sausage-meat, and is served up alone; but it enters into the composition of numerous other dishes.