judged by bulk, not by weight: the bread should be stale. The French use Panada, and prepare it thus: Soak slices of bread in hot milk, when moist press out the milk from the bread, and beat the latter up, with a little rich broth or white sauce, and a lump of butter. Stir till somewhat dry, add the yolks of 2 eggs, and pound the whole well together. Sweetbreads make delicate forcemeat flavoured with tongue.
Stuffing and forcemeat require to be well pounded in a mortar, and thoroughly mixed: it ought to be firm enough to cut with a knife, but not heavy.
The following flavouring ingredients may all be used.
| Ham. Tongue. Eggs, boiled hard. Anchovy. Oysters. Pickled ditto. Lobsters. Mushrooms. Truffles. Morells. Salt. White pepper. Jamaica pepper. Nutmeg. Mace. Mushroom powder. |
Cayenne. Cloves. Curry powder. Onion. Parsley. Tarragon. Savory. Knotted marjoram. Thyme and lemon thyme. Basil. Sage. Lemon peel. Chervil. Garlic. Eschalot. |
The French preparation, called Godiveau.
Scrape 1 lb. of fillet of veal, mince 1½ lb. beef suet, chop scalded parsley, young onions and mushrooms, enough to season the meat, add pepper, salt, allspice, and mace; pound the whole well, mixing in 3 raw eggs at different times, with a little water.
Another, called Gratin.
½ lb. fillet of veal (if for fowl the livers parboiled), veal udder skinned and parboiled, and panada, equal parts of each; pepper, salt, cayenne, and fine herbs; with 3 eggs.
