Forcemeat C (Poultry and Game)

Ingredients

• 550 grammes poultry flesh
• 200 grammes veal
• 200 grammes lean pork
• 900 grammes fresh fat bacon
• 4 whole eggs
• 50 to 60 grammes spiced salt
• 3 décilitres cognac

Instructions

1. Take the flesh of a fowl of 1 kilo 500 drawn, deducting the fillets kept for the garnish; it should give 550 to 600 grammes.
2. Chop the flesh and the fat bacon separately.
3. Gather them in a mortar with the spiced salt and pound them finely.
4. Add the 4 eggs one by one, then the cognac last of all.
5. Pass the forcemeat through a sieve.
6. Prepare game forcemeat in the same proportions and by the same method.
7. If wanted, add per kilo of forcemeat either 125 grammes of sieved foie gras, as fresh as possible, or 50 grammes of chopped truffle.
8. For a very fine game forcemeat, add a quarter of gratin forcemeat B and a little very reduced fumet of the game used.