Farce - For Turkey Or Chicken Stuffed With Ox Tongue

Take two pounds of fat and lean pork and a pound and a half of white meat (veal or rabbit), pound these till smooth or pass through the sausage machine twice, then put it into a basin and mix it with four wineglasses of sherry, a pinch of coralline pepper, a dessertspoonful of salt, and two raw whites of eggs; work these with the hand into a smooth paste, and then use. The contents of a bottle of truffles can be added if wished, and the liquor from the same will greatly improve the farce.

Farce For Cold Turkey, Fowls, Etc

Take, for a moderate-sized turkey, four pounds of fat and lean fresh loin of pork, two pounds and a half of lean fillet of veal or rabbit and one pound of raw ham or bacon; cut these all up into little pieces and pass through the mincing machine twice, or pound in a mortar till quite smooth; then add two or three wineglassfuls of sherry, one ounce of salt, a teaspoonful of Marshall's Coralline Pepper, and about half a pound of truffles, four whole raw eggs, and half a pound of blanched and peeled pistachio nuts; mix all together in a basin and use.

Plain Farce For Cold Turkey, Chicken, Etc

Cut up in small pieces two pounds of lean veal or rabbit, and two pounds of fat and lean raw ham or pork, and pass them together twice through the mincing machine, or chop them up fine and pass them through a coarse wire sieve; season with a little white pepper, salt, and coralline pepper, and use.

Farce - For Cold Pigeons, Partridge, Etc

To farce one pigeon take six ounces of fresh pork or bacon and six ounces of white meat, and pound it till smooth, then pass it through a coarse wire sieve, season it with a little salt and white pepper; flatten the mixture out on to a wet slab, and place in the centre of it three ounces of pate de foie gras cut in strips, four good-sized truffles cut up, and two or three button mushrooms; roll up and use.

Ham Or Tongue Farce For Using With Chicken, Veal, Or Rabbit Farce For Moulds, Etc

Pound till smooth six ounces of cooked lean ham or tongue, then pound four ounces of Panard (vol. i.), half an ounce of butter, a little salt and Marshall's Coralline Pepper, colour with a few drops of liquid carmine, add two and a half whole eggs, mix up well together, rub through a wire sieve and use.

Hare Farce - For Turbans, Cutlets, Etc

Take twelve ounces of raw scraped hare and pound it till smooth, then pound eight ounces of panard separately, mix with two large table-spoonfuls of reduced Espagnol sauce (vol. i.). one ounce of butter, a good dust of Marshall's Coralline Pepper, and sufficient salt to slightly season, add to it by degrees three whole raw eggs, a few drops of liquid carmine, rub through a fine wire sieve and use.

Fish Farce For Border

Pound ten ounces of raw white fish freed from skin and bone till quite smooth, then pound eight ounces of Panard (vol. i.), season with a little salt, one ounce of butter, a little white pepper; then mix together and add three whole eggs by degrees, and pass through a wire sieve. Butter the mould in which the farce is to be cooked, and sprinkle it over with coral, put in the farce by means of a forcing bag and a large plain pipe, knock it down well on the table to set firm in the mould, and poach for about fifteen minutes, placing it in a stewpan on a fold of paper and then covering it with boiling water; watch the water reboil,then draw to the side and poach till firm.

Fish Farce - For Pies

Take a pound and a half of fresh raw whiting, haddock or cod. twelve ounces of Panard (vol. i.), an ounce and a half of butter, a saltspoonful of salt, a dessertspoonful of anchovy essence, a dust of Marshall's Coralline Pepper; pound the fish and panard separately till smooth, then mix together, add the other ingredients and seasonings, and work till smooth; mix with four raw eggs and two wineglassfuls of white wine, and rub through a fine wire sieve and use.

Lobster Farce - For Fillets Of Sole, Lobster, Etc

Pound till smooth four ounces of cooked lobster, four boned anchovies, a teaspoonful of anchovy essence, a dust of coralline pepper, half an ounce of butter, four ounces of Panard (vol. i.); add a few drops of liquid carmine and two whole raw eggs, rub through a wire sieve and use.

Oyster Souffle Mixture For Farcing Birds, Etc

Put into a stewpan one and a half ounces of butter, one and a half ounces of flour, two raw yolks of eggs, and a pinch of salt and coralline pepper; mix with one and a half gills of strained oyster liquor and the juice of a lemon; stir over the fire till it boils, add four stiffly-whipped whites of eggs (that have been seasoned with a pinch of salt) and three dozen sauce oysters that have been bearded and cut in halves, or if large into four, and use for farcing chickens, turkeys, pheasants, partridges, etc.

Salmon Farce For Turbans, Borders, Or Quenelles, Etc

Take six ounces of Panard (see vol. i.) and eight ounces of salmon, and pound separately till each is smooth, then mix together, add a little salt and coralline pepper, a few drops of carmine, one ounce of butter, and two and a half whole eggs, and when well amalgamated rub through a wire sieve and put into a buttered border mould by means of a forcing bag and large plain pipe; place this in a stewpan on a piece of paper, cover it with boiling fish stock or water, watch this reboil, then draw the pan to the side of the stove and poach for about fifteen minutes, then turn out and use.