Forcemeat A (Pork) — Sausage Meat
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- lean pork flesh
- fresh fat bacon (lard gras)
- seasoning and flavouring
Instructions
- Chop the lean pork flesh and the fresh fat bacon separately, in equal parts.
- Pound them, seasoning and flavouring according to the proportions indicated above.
- Use for very ordinary pâtés and terrines; this forcemeat is sausage meat.