Remove the stringy tissue from half a pound of veal suet, pound it in a mortar ; take the same quantity of lean veal, chopped in the machine, a quarter of a pound of very consistent pate-a-chou (No. 1240), omitting the eggs, and pound all together. Season highly with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Add four raw egg yolks and two whole ones, and when well incorporated strain through a sieve, and put it on ice to be used when required in other recipes. Poach it for three minutes before serving.

This recipe can be prepared with poultry or game instead of veal.