(72). Codfish Forcemeat For Stuffing Fish (Farce De Morue Fraiche Pour Farcir Les Poissons)

Chop up finely one pound of codfish free of bone and skin. Break three eggs in a saucepan, season with salt and pepper and add one gill of cream and a teaspoonful of butter, cook on the fire stirring the same as for scrambled eggs, let this cool, have also two ounces of bread crumbs soaked in milk and well squeezed. Put four ounces of butter in a sautoire with two finely chopped shallots, fry without coloring, then add the fish, four ounces of mushrooms and an ounce of truffles both to be finely chopped; season with half an ounce of spiced salt (No. 168), and into it stir the scrambled eggs and the bread crumbs. Cover the saucepan and cook in the oven for an hour, after removing beat in a spoonful of chopped parsley and four raw egg-yolks. This preparation can also be used for rissoles and coulibiacs.

(73). Cooked And Raw Game Or Chicken Forcemeat For Lining Cases For Sweetbreads, Chicken, Etc. (Farce Cnite Et Crue De Gibier Ou De Volatile Pour Gamir Les Caisses De Ris De Veau, De Volaille, Etc.)

Have one pound of raw chicken or game fillets cut in dice, fry them in four ounces of butter, seasoning with salt, pepper and nutmeg, and let cook for a few minutes, then set away to cool. Begin by pounding the meat, then add gradually to it eight ounces of butter, or calf's udder in small bits, and remove the whole from the mortar. Pound ten ounces of flour and milk panada, (No. 121), add to it eight egg-yolks one by one, and then the cooked meat, and continue pounding for ten minutes longer; rub all through a fine sieve, and mix to this forcemeat one pound of raw quenelle forcemeat (No. 89); either of chicken or game. Poach one of the quenelles and rectify if necessary as explained (No. 60); four spoonfuls of cooked fine herbs may be added to this forcemeat.

(74). Cream Chicken Forcemeat With Bechamel And Mushroom Puree (Farce De Volaille A La Creme A La Bechamel Et Puree De Champignons)

For this forcemeat obtain one pound of chicken or game meat without any nerves or skin, pass this twice through the machine (Fig. 47), or else chop it up and pound to pulp; season with salt, red pepper and nutmeg, and mix in with one egg-white and two gills of cream bechamel (No. 411), and two gills of mushroom puree. For the puree of mushrooms, chop up one pound of peeled fresh mushrooms, cook them in butter till they have rendered all their moisture, then season and pound them with a third of their quantity of good bechamel reduced and thickened. When cold mix the mushrooms in gradually with the forcemeat in the mortar, rub all through a fine sieve, and try it to see whether it be too solid, if so, add some sweet cream by working it in with a whip, so as to have it consistent and smooth.

(75). Chicken Or Game Cream Forcemeat (Farce A La Creme De Volaille On De Gibier)

Have one pound of chicken or game meat (the breast), free of nerves or skin, pass them twice through the machine (Fig. 47); or else chop and pound to a pulp, then press through a sieve, return to the mortar and mix in one egg-white, half an ounce of salt, red pepper and nutmeg, the equal quantity of six or eight gills of cream, before whipping; mixing it in gradually with a whip and working it well. Should the forcemeat be too thick add cream, and if it lacks consistency, more egg-white.