Basic Farce Recipe - Cooking Index
Basic Farce Recipe - Cooking Index
This mixture is used in the following recipes, all of which are included in this collection. Pate Baked In Terrine Pate in Aspic Pate En Croute
Serves: 1 people| 1 lb | 454g / 16oz | Game-bird livers or meat - ground |
| 1 lb | 454g / 16oz | Fresh pork fat - ground |
| 1 lb | 454g / 16oz | Lean boar or pork - ground |
| 1 lb | 454g / 16oz | Antelope or veal - ground |
| 1 cup | 62g / 2.2oz | Minced onion |
| 1/2 cup | 118ml | Madeira, sherry, or port |
| (or 1/4 cup Cognac) | ||
| 3 | Eggs | |
| 1/4 teaspoon | 1.3ml | Ground ginger |
| 1/4 teaspoon | 1.3ml | Ground cloves |
| 1/4 teaspoon | 1.3ml | Grated nutmeg |
| 1 tablespoon | 15ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground white pepper - (scant tspn) |
| 3 | Or more Garlic cloves |
Cook onion in Madeira until onion is soft and liquid has evaporated. Mix with ground meats and remaining ingredients. Mix well.
This recipe yields about 6 cups.
Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY
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