Potted Beef Purée (and variants)

Ingredients

• 1 part cooked cold meat (beef, ham, chicken, tongue, or salmon)
• 1 third of weight butter
• some cooked fat from the meat being processed
• 1 sixth of volume cold brown sauce (sauce brune froide)
• to taste salt and pepper

Instructions

1. Pound the chosen element—whether beef, ham, chicken, tongue, or salmon—which must be cooked and cold, together with one-third its weight in butter and a little cooked fat from the same element (if available).
2. Season to taste. Add one-sixth cold brown sauce (sauce brune froide). Pass through a fine sieve (tamis), transfer to pots, and chill on ice.
3. Serve as you would Rillettes de Tours.