Cooked and Raw Game or Chicken Forcemeat for Lining Cases for Sweetbreads, Chicken, Etc

Have one pound of raw chicken or game fillets cut in dice, fry them in four ounces of butter, seasoning with salt, pepper and nutmeg, and let cook for a few minutes, then set away to cool. Begin by pounding the meat, then add gradually to it eight ounces of butter, or calf's udder in small bits, and remove the whole from the mortar. Pound ten ounces of flour and milk panada, (No. 121), add to it eight egg-yolks one by one, and then the cooked meat, and continue pounding for ten minutes longer rub all through a fine sieve, and mix to this forcemeat one pound of raw quenelle forcemeat (No. 89); either of chicken or game. Poach one of the quenelles and rectify if necessary as explained (No. 60); four spoonfuls of cooked fine herbs may be added to this forcemeat.