(Adolphe Meyer)

1 pound of beef tenderloin. 1 whole egg. 1 1/4 cups of panada. Nutmeg, salt, paprika. 1 1/4 cups of butter. 1 cup of brown sauce. 1 cup of well-reduced brown sauce. Marrow. Mushrooms. 3 yolks of eggs. Sweet red peppers.

Scrape the beef from the fibres, then pound in a mortar, adding while pounding the panada, butter, and reduced brown sauce; add the seasonings and the eggs, then pass through a fine sieve; set on ice and beat into it the second cup of sauce. With this forcemeat line buttered timbale moulds and fill the hollow centres with salpicon of marrow, mushrooms and peppers, cut in small squares, after cooking, and mixed with thick brown sauce; cover the top with a layer of the forcemeat, place the moulds on several folds of paper, in a dish of hot water, and cook in a slow oven about fifteen minutes. Unmould and serve with Spanish sauce. Poach the marrow, sauté and cook the mushrooms, and parboil the peppers before cutting them for the sauce. Test the forcemeat and rectify with sauce, or eggs, as needed before lining the moulds.

The mixtures for the four following dishes, on account of their consistency and manner of preparation, do not belong to this class. They are much more easily prepared than forcemeat preparations and, while they do not possess the smoothness and delicacy of these almost classical dishes, they are to be recommended. Any firm fish may take the place of the chicken.