Chopped Forcemeat for Game Galantines

This is prepared with half game meat, either from the shoulder or thighs of hare or young rabbits, or the thighs of partridges or pheasants, and half fat pork, having a pound of each. Season with an ounce of spiced salt (No. 168). When it is well chopped mix in with it half a pound of foies gras. Strain galantine farces, but when the galantine farces of game or poultry are well chopped this is rarely required.