Forcemeats; Remarks on

Forcemeats are indispensable for performing fine work and are liked by good livers; they are principally used for hors-d'oeuvre, garnishings, removes and entrees; for stuffing breasts or shoulders of veal, poultry, game and fish. They are also necessary to form borders, for holding the garnishing and for large timbales; they must always be prepared in advance with the very freshest meats, otherwise they are likely to be of little good and liable to spoil, this being of the greatest importance to observe, and be sure to keep them on ice until needed. Always be careful when composing a menu, not to have too many dishes containing forcemeats, for they will detract from the simplicity and natural plainness of a dinner.