Basic Farce
Author: Epicurus.com Kitchens
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
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/basic-farce/7353/