Farce de veau pour Bordures de dressage, fonds, quenelles fourrées, etc.

Ingredients

• kilo cushion of veal, very white and freed of sinew
• grammes panada, formula E (potato)
• grammes butter
• whole eggs
• egg yolks
• spoonfuls sauce Béchamel, thick and cold
• grammes salt
• grammes white pepper
• gramme nutmeg

Instructions

1. Pound the veal finely with the seasoning and take it out of the mortar.
2. Put the potato panada in its place, still slightly warm, and work it to a paste with the pestle.
3. When it is cold or nearly so, add the pounded veal.
4. Working the mass, add the butter, then the eggs and yolks one by one, and finally the cold Béchamel.
5. Pass through the sieve, gather into a terrine, and work with the spatula until quite smooth.