The best forcemeat is made entirely from the breasts of fowls, but
should you have no use for the other parts the whole may be used. Take
the flesh from your fowl as much as you require, pound it well and pass
it through a fine wire sieve, form the flesh into a ball, then have a
piece of panada (No. 125), half the size of the ball of meat, scrape
some fat bacon, one ounce, in proportion to the pound of meat, and two
ounces of fresh butter, put the butter, bacon, and panada, into the
mortar together, pound them well, then add the meat, mix all well
together, season lightly, and add four whole eggs, mixing them one at a
time, then drop a piece of the forcemeat into a little boiling stock,
to poach; if too tender, add the yolks of one or even two more eggs; but
if, on the contrary, it should be too firm, a little white sauce (No.
7), added cold will rectify it; it is then ready for use.
In giving the last three receipts I have introduced a different method
for each description of meat, although the same meat might be made into
forcemeat by either process; for myself I give the preference to the
former as directed for veal.