Forcemeat B (Veal and Pork)

Ingredients

• 250 grammes veal rouelle
• 250 grammes lean pork flesh
• 500 grammes fresh fat bacon (lard gras)
• 2 whole eggs
• seasoning and cognac

Instructions

1. Cut the veal and the lean pork into dice, and chop the veal, the pork and the fat bacon separately.
2. Pound finely, adding the seasoning.
3. Flame the cognac and add it last of all.
4. Pass through a sieve.
5. Use chiefly for galantines, and also for pâtés and terrines.