Basic Farce

Basic Farce
 
Author:
Recipe type: Pates and Terrines
Serves: 1 portion
Ingredients
  • 1 pound game-bird livers or meat; ground
  • 1 pound fresh pork fat; ground
  • 1 pound lean pork; ground
  • 1 pound veal; ground
  • 1 Cup minced onion
  • 1/2 Cup Madeira, Sherry, or port (or 1/4 Cup Cognac)
  • 3 eggs
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon grated nutmeg
  • 1 Tablespoon salt
  • 1/2 teaspoon freshly-ground white pepper; (scant teaspoon)
  • 3 or more cloves garlic
Instructions
  1. Cook onion in Madeira until onion is soft and liquid has evaporated. Mix with ground meats and remaining ingredients. Mix well.
  2. This recipe yields about 6 cups.
Notes
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.

Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.