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Chicken Forcemeat

Take sufficient meat from a cooked chicken so that after it has been pounded and passed through a fine hair-sieve there will be one pound of the puree; add to this ten ounces of veal udder, boiled and pounded the same as the chicken, and mix well, adding another ten ounces of panada made with some good stock and seasoning with grated nutmeg, salt and pepper to taste. Pound all the foregoing well together and moisten with reduced allemande sauce until it is of good consistence. Take a small piece and plunge it into boiling water or stock, and if it is too thick add a little double cream or a little more of the sauce. It is then ready for use.