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Truffle Forcemeat

Peel and wash one or two pounds of truffles; put them in a saucepan with a little butter, warm them, add an equal amount of calf's udder or scraped bacon and a little minced sweet herbs; when warm, turn the whole into a mortar and pound thoroughly. Sprinkle over a seasoning of pepper and salt, mix in some breadcrumbs soaked in milk, and sufficient yolks of eggs to give the forcemeat the required consistency. It is then ready for use.

Forcemeat for Roasted Turkey or Veal Take two ounces each of breadcrumbs and beef suet finely-minced, and add any seasoning required, such as sweet marjoram, lemon, thyme, finely-chopped parsley, etc., salt and pepper to taste, and moisten with egg, well beaten, to make it into a mass.