No. 78
Foies Gras Forcemeat
Farce de Foies Gras
Pound half a pound of frangipane panada (No. 120) with six ounces of butter and half a pound of raw and very white fat livers; season with salt, pepper and nutmeg and when the whole is well pounded, strain through a sieve, then add six raw egg-yolks and two well beaten whites while continuing to work the forcemeat.