Chicken or Game Forcemeat with Rice for Borders, Bottoms of Dishes and Surtouts

Prepare and unnerve one pound either of chicken or game; pass it twice through the machine (Fig. 47) to suppress all the nerves and pound it to a pulp, take it from the mortar. Put eight ounces of pate a choux, cream panada (No. 121) into the mortar, pound it thoroughly with the same weight of cooked veal udder, add the game or chicken meat, season with salt, pepper and nutmeg, two gills of well reduced cold veloute (No. 415), six egg-whites and a little cream, then add half a pound of well picked, washed and blanched rice, cooked in white broth and cooled. Mix together and keep it in a cool place. This forcemeat is used for borders, surtouts and dish bottoms.