French cooks pride themselves, and very justly, on the pains which they bestow on the elaboration of their forcemeat, or farce. It is an art in which they have attained superior excellence, but in which there is no great difficulty.

At many tables, where every thing else is well done, it is common to find very bad stuffing, which, according to what it is wanted for, should be a judicious selection, observing that of the most pungent articles least must be used. A general fault is, that the tastes of lemon-peel and thyme overcome all others, therefore they should only be used in small quantities; and except in a few very savory dishes, cayenne, and pepper of all kinds should be sparingly used. No one flavor should predominate greatly, yet if several dishes be served the same day, there should be a marked variety in the tastes of the forcemeats as well as of the gravies.

The forcemeat should be consistent enough to be cut with a knife, but not dry and heavy. Herbs are a very essential ingredient, and it is the copious but judicious use of them that chiefly gives the cookery of the French its superior flavor.

Bacon or butter must always be substituted for suet when the forcemeat is to be eaten cold.

The flavor given to the bread, or panada, is considered to be of great importance, and the highest point of perfection may be obtained by attending to the following directions:-