Purées pour Hors-d'Œuvre (Potted Meat and Fish Purées)

Ingredients

• The chosen element — beef
• Butter
• A little cooked fat of the element being treated
• Cold brown sauce

Instructions

1. Take the chosen element — beef, ham, chicken flesh and so on — cooked and cold.
2. Pound it with a third of its weight of butter and a little of the cooked fat of that same element, if it has any.
3. Season properly.
4. Add a sixth of cold brown sauce.
5. Pass through a sieve.
6. Put into pots and cool on ice.
7. Serve as the Rillettes de Tours are served.