248. Force-Meat Of Liver And Ham, For Raised Pies

Take the whole or part of a light-colored calf's liver, or several fat livers of any kind of poultry, if to be obtained. If calf's liver be used, cut it into rather small square pieces, and, if time permit, steep them in cold spring water, in order to extract the blood, so that the force-meat may be whiter. Take the pieces of liver out of the water, and place them upon a clean rubber to drain the water from them. Meanwhile cut some fat ham or bacon (in equal proportion to the liver) into square pieces, put them into a sauta-pan on a brisk fire to fry, after which add the pieces of liver, and fry the whole of a light brown color; season with cayenne pepper and salt, and a little prepared aromatic spice (No. 1250), some chopped mushrooms, parsley, and three shalots. After this, take the pieces of liver and ham out of the pan, lay them on a chopping-board, and chop them fine; then put them into a mortar with the remaining contents of the pan; pound the whole thoroughly, and rub it through a wire sieve on to an earthen dish.

This kind of force-meat, ox farce, is an excellent ingredient in making raised pies.

249. Force-Meat, Or Farce, For Preserving Game In

To six pounds of boned game, of the kind intended to be preserved, add four pounds of fat bacon or ham, and two pounds of fat livers (or, failing these, calf's liver); cut the whole into small square pieces, and proceed as follows: First fry the pieces of bacon in a large sauta-pan, and when they become slightly browned, throw in the game and livers ; season with pepper and salt, aromatic spices, chopped mushrooms, and three or four shalots; fry the whole till the game is thoroughly done ; then chop and pound all these ingredients together; and afterward rub them through a wire sieve; after which put the farce into a clean pan, and keep it covered over with buttered paper. It should be used the same day that it is made, for the sooner preserves are out of baud the better.

The use of this farce will be shown in its proper place.

Note. - When about to preserve game in earthen pans for the spring or summer season, great care should be taken in selecting fresh game for that purpose, as when preserves are made with stale game, the preparation will most likely not bear keeping so as to be eatable when opened for use.

250. Farce Of Fat Livers For Gratins

If the farce be required for turbans or fillets of fowls or rabbits,-or pates-chauds of game or small birds, it should be made of fat livers or leg of veal, and prepared in exactly the same manner as directed for making farce of livers for game pies, excepting that, to finish it for use, it is necessary to add one-third the quantity of well-made bread panada, and an equal proprotion of raw eggs to bind it, and give it body.

In order to ascertain whether this farce is perfect, roll a small quantity in a little flour on a plate, then put it on a small baking sheet in the oven for five minutes ; when done through, cut it asunder, and if it preserves its shape and remains firm to the touch, it may be used with safety; but if it appears to shrink or melt in the oven, then a little more panada and another egg must be added, which will render it more compact.

251. Godiveaux In General

To one pound of either veal, fillets of fowls, pheasants, partridges, etc, chopped exceedingly fine and smooth to the touch, add one pound of beef suet, two whole eggs, the crumb of one French roll soaked in water and well wrung in a napkin, grated nutmeg, pepper, and salt. Chop these ingredients until thoroughly mixed, then pound them in a mortar until the whole presents the appearance of a compact body. Then place the substance upon a plate, cover it with buttered paper, and set it upon ice to cool for a couple of hours.

After the godiveau has been cooled, put it in the mortar again and pound it with considerable force, taking care to mix in with it, by degrees, about three-quarters of a pound of clean washed rough ice. This last process will cause it to resemble somewhat the quenelle of fowl. Put it away in a basin in a cool place till wanted for use.

Godiveau of any kind, when well made, is very delicious eating, and is not so expensive to make as quenelle. It is used for garnishing vol-au-vents, pates-chauds, tourtes a la ciboulette, and also for stuffing calfs' heads, as a substitute for quenelle force-meats.