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Goose Forcemeat

Pick off all the meat from the goose left over from yesterday, cut into small dice pieces and keep on a plate. Cut one ounce cooked lean ham, six canned mushrooms, and place on the plate with the goose meat. Heat an ounce of butter in a saucepan, add one small, finely chopped onion and gently brown for eight minutes, occasionally stirring meanwhile, then add one ounce flour, stir well while heating for two minutes. Pour in three gills demi-glace and two gills of tomato sauce. Mix well and let reduce to half the quantity, add the meat, ham and mushrooms, season with a teaspoon cayenne and one saltspoon grated nutmeg; mix well and let gently cook for twenty minutes, mixing occasionally. Dilute two egg-yolks with two tablespoons sherry and add to the force; mix well while cooking for three minutes, remove, place on a plate, let cool off, and use as required.