The new century cookery book

403. Farce de Volatile ( Chicken Forcemeat). — \ lb. raw chicken meat, 1 oz. flour, 1 oz. butter, } gill chicken stock, 1 egg, salt, pepper, nutmeg. Boil the stock and butter, stir in the flour ; cook for 6 minutes, stirring all the time ; the mixture should then appear quite smooth. This is a panade. Spread it on a plate to cool. Free the chicken from skin and sinews, cut up small, and pound in a mortar until smooth. Add the panade, a little at a time, the egg, and a little cream if liked. Mix thoroughly, season with pepper, salt, and a pinch of grated nutmeg. Put the whole through a fine sieve. Test the consistency of the forcemeat before shaping into quenelles &c. Use as directed. 404. Farce de Gibier ( Game Forcemeat). — 1 lb. raw game, free from skin, bones, and gristle, \ lb. lean fresh pork, ^ pint wellreduced game sauce, 1 yolk of egg, 1 chopped shallot, 1 teaspoonful chopped parsley, 1 bay-leaf finely chopped, pepper, salt, grated nutmeg. Cut the game and pork into small pieces and pound in a mortar till smooth ; add the yolk of egg, chopped shallot, parsley and bayleaf and sauce, work it till perfectly fine, season with pepper, salt, and a little grated nutmeg, rub through a fine wire sieve, and use as directed. 405. Farce de Faisaan {Pheasant Forcemeat). — Put in a mortar | lb. of pheasant freed from bone and skin, pound well, and add 2 tablespoonfuls of reduced Espagnole sauce (No. 236), a wineglassful of sherry, 2 oz. of foie gras, 1 oz. of panade, 1 egg, and 2 oz. of sausage-meat. Work well, season with pepper and salt and a little aromatic spice, and pass all through a fine sieve. If you find the farce too stiff, work in a little cream or more sauce. Some chopped truffles may be introduced after the farce is passed through the sieve. 406. Farce de Foie de Veau {Liver Farce).— % lb. calf’s liver, £ lb. bacon, 1 small carrot, 1 small turnip, 1 small bunch savoury herbs, 1 small onion, salt, pepper, and nutmeg. Cut up the bacon and fry it. Slice the liver and fry with the bacon, chop the vegetables fine and put with the liver, add herbs, and season with pepper, salt, and grated nutmeg. Stir over the fire until sufficiently cooked. Remove the herbs and pound the rest in a mortar. Then run through a fine sieve. The farce is then ready for use. 407. Farce de Champignons {Mushroom Forcemeat or BEURRES COMPOSES (. FLAVOURING BUTTERS), ETC. 201 Stuffing).- — 2 to 3 large fresh mushrooms, or about 3 oz. preserved mushrooms, \ small onion, 1 small French roll, milk, ^ oz. butter, i oz. grated cheese ( Parmesan or Gruyere), 1 heaped up teaspoonful powdered herbs ( parsley , thyme, marjoram, and bay deaf ), 2 yolks of eggs, seasoning. Wash the mushrooms, drain and chop them very finely, peel and chop the onion, fry the latter a golden colour in the butter and pour over the chopped mushrooms, mix in the cheese and herbs. Soak the bread, previously freed from crust, in a little milk, add this to the above and work into a smooth paste, adding the yolks of eggs to moisten it. Season with salt, pepper, a tiny pinch of nutmeg and ground mace, and use as directed. If liked, a little chopped ham may be added to the mixture — it will improve the flavour of the forcemeat considerably. FOOD AND ITS DIGESTION The following table shows the time required for the complete digestion of the more common articles of food : Food Preparation Ti Food Preparation Ti