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Forcemeats, Stuffings, Etc

• The discovery of a new dish does more for the happiness of man than the discovery of a star. -BRILLAT SAVARIN.

FORCEMEATS are useful for filling timbale cases, for stuffings, and for garnishing meat dishes. When intended for quenelles, the consistency should be tested by poaching a small quantity in boiling water. If too thin, more bread crumbs should be added. Stuffings are so well understood as to require little explanation. Their savory and appetizing flavors lend zest to roast poultry and to any other roasted or baked meats.