Baking Forcemeat for Ordinary Use

Fry in four ounces of melted lard, one bayleaf, two ounces of carrots and two ounces of celery, both cut in dice, one shallot and two ounces of onions, both finely chopped, also one ounce of truffles, the same of mushrooms and one tablespoonful of chopped parsley; add its equal quantity of calf's liver and two gills of espagnole sauce (No. 414). When the meats are cooked, let the preparation first get cold, then pound and rub it through a sieve; lay this forcemeat into a bowl, cover it with buttered paper and keep it in a cool place; mix with this three tablespoonfuls of raw quenelle forcemeat, either of veal, chicken or game, in order to thicken it, but only just when ready to use. The liver may be replace by the same quantity of cooked or raw meat, either lamb, veal, chicken or game chopped up very fine and seasoned with salt, pepper and nutmeg.