(65). Chopped Forcemeat For Chicken Galantines (Farce Hachis Pour Galantines De Volaille)

To prepare chopped farces or sausage-meat only lean meats without any skin or nerves are to be used, and fresh fat pork. Chop up both meat and pork and in some special cases they require to be pounded after being chopped.

Farce or chopped meats for galantines of poultry is prepared with one pound of chicken or other poultry meat, and one pound of fat pork. The chicken may be replaced by lean veal, or half pork and half veal; chop all up very fine, and season with three quarters to one ounce of spiced salt (No. 168); pound well for a few minutes, then add two whole eggs, and one gill of water or cream; chopped truffles or cooked fine herbs may also be added if desired.

(66). Chopped Forcemeat For Game Galantines (Farce Hachis Pour Galantines De Gibier)

This is prepared with half game meat, either from the shoulder or thighs of hare or young rabbits, or the thighs of partridges or pheasants, and half fat pork, having a pound of each. Season with an ounce of spiced salt (No. 168). When it is well chopped mix in with it half a pound of foies gras. Strain galantine farces, but when the galantine farces of game or poultry are well chopped this is rarely required.

(67). Chopped Forcemeat For Game Pie (Farce Hachis Pour Pate De Gibier)

Prepare a pound of lean veal or pork forcemeat without nerves or skin, a pound of fat pork, and season with salt, white pepper and red pepper; mince finely one ounce of onions and two ounces of carrots; fry them both in butter with thyme and bayleaf, adding the parings and carcasses of some game; moisten with a pint of white wine, and reduce till dry. then moisten once more with a pint of broth and reduce again till dry; now take out the bones, thyme and bayleaf. and pound up all the meat as well as the vegetables; rub this through a sieve and mix it in with the farce.

(68). Chopped Forcemeat For Ordinary Sausages (Farce Hachis Pour Saucisses Ordinaires)

Prepare a pound of lean, nerveless pork-meat and a pound of fat from the pig's throat; chop them up very fine, and season with three-quarters of an ounce of salt, black pepper and red pepper; when thoroughly chopped and a compact paste is formed, then mix in half a gill of water.

Another Way

Remove the sinews from four pounds of lean fresh pork, taken from the shoulder or neck; add the same weight of not too mellow fat, from under the chine; chop together, season with a third of an ounce of salt for each pound, black pepper and red pepper to taste.

(69). Chopped Forcemeat For Country Sausages With Sage (Farce Hachis Pour Saucisses De Campagne A La Sauge)

Have three pounds of corn-fed lean pork, free of all its sinews, and one pound of fat pork; cut them both into inch squares, then chop them up finely together, and season with an ounce of salt and a teaspoonful of ground black pepper, a quarter of an ounce of powdered .sage, the sixth part of a teaspoonful of cayenne pepper, a bit of powdered saltpetre and a gill of water. Work well together so as to mix thoroughly.

(70). Cooked Chopped Forcemeat With Chestnuts And With Chestnuts And Truffles (Farce Hachis Cuite Aux Marrons Et Aux Marrons Et Truffes)

For each pound of forcemeat, chop up one medium shallot; fry it colorless in butter, then add to it one pound of chopped ordinary sausage-meat ( No. 68); let it cook for a few minutes, and add four ounces of chopped chicken liver for every pound of the sausage-meat; season with pepper, salt and nutmeg, and let cook for a few minutes longer, then add some chopped parsley and two pounds of cooked whole chestnuts.

With Chestnuts And Truffles

Mix one-half truffles and one-half chestnuts with this forcemeat.

(71). Chopped Forcemeat With Truffles (Farce Hachis Aux Truffes)

Add to the chopped forcemeat for ordinary sausage-meat (No. 68), one-half pound of raw or preserved black truffles cut in slices, and mix in also half a gill of Madeira wine for every pound of sausage-meat. In winter the truffles may be added two or three days in advance, not in summer, as they are liable to mold.