Name given to a highly seasoned mince that has been rubbed through a sieve; used in making quenelles, lining pies, etc.

Chicken Forcemeat

Raw breast of chicken with the skin removed, pounded, rubbed through a tamis mixed with a little cream and strained whites of raw eggs, seasoned with salt, red pepper, nutmeg and lemon juice.

Veal Forcemeat Or Godiveau

Equal quantities of veal or beef kidney suet and lean veal minced, pounded, rubbed through a sieve with chopped chives, then is mixed in yolks of eggs at the rate of two to each pound of meat, then finished to the proper consistency with some strained cold Veloute sauce.

Ham And Liver Forcemeat

Light colored calf's liver and fat ham in equal quantities cut in small pieces, the liver laid in clear cold water long enough to extract the blood, so that the forcemeat will be whiter; after which it is drained and wiped, the ham sauteed over a quick fire, then the liver In the ham fat, of a golden color together with some chopped shallots, parsley and mushrooms, seasoned with red pepper, salt and a little mixed spices, the whole then chopped fine, pounded, rubbed through a sieve; it is then ready for use.