Cut up a fowl, or some veal, form the fillet into small dice, cut in the same quantity of good fat ham cut small, and a few truffles, a little parsley, shalots, and a little of all kinds of fine sweet herbs, and a few chopped mushrooms, and one blade of mace, three cloves, put it all in a stewpan to draw down, with half a pound of butter for one hour; season it, add bread-crumbs to dry up the fat. then put it into your mortar and pound it very fine, then rub it through a wire sieve, return it back into the mortar, and work in three or four eggs, leaving out one or two whites; mix it well up together, and put it into the larder until required. If you want any green, color some with prepared spinach juice; this will do for all cold pies, or game, or filling turkeys, or boned fowls, or galantine.

You may make this farce with dressed meat, then you must not place it to draw down on the fire; all the rest the same, only truffles, and mushrooms as well as the rest must be first dressed.