Basic Farce

Basic Farce
Recipe type: Pates and Terrines
Serves: 1 portion
  • 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
  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.
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
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