Veal And Pork Force Meat Recipe
Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelBit Difficult
Ingredients
| Yellow onion | 1/2 Cup (16 tbs), finley minced | |
| Butter/Margarine | 2 Tablespoon | |
| Milk | 1/3 Cup (16 tbs), scalded | |
| Dry bread crumbs | 1 Cup (16 tbs) | |
| 1/2 pound veal, ground twice | ||
| 1/2 pound lean pork, ground twice | ||
| 1/4 pound ground pork fat | ||
| 1 egg, lightly beaten | ||
| Brandy | 1/4 Cup (16 tbs) | |
| 1 teaspoon finely grated lemon rind | ||
| Salt | 3/4 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| Pinch mace | ||
| Pepper white | 1/8 Teaspoon | |
Directions
MAKING
1) Take a skillet and put butter in it.
2) Sauté onion in this butter for 5 minutes over moderate flame until pale golden.
3) Keep aside.
4) Add milk to the breadcrumbs and mix well until smooth.
5) Set aside to cool.
6) Pound in a mortar, onion, all meats and fat, a little at a time until very smooth.
7) Mix all the remaining ingredients, including crumb paste to this and knead until well mixed.
SERVING
8) Use as required.
1) Take a skillet and put butter in it.
2) Sauté onion in this butter for 5 minutes over moderate flame until pale golden.
3) Keep aside.
4) Add milk to the breadcrumbs and mix well until smooth.
5) Set aside to cool.
6) Pound in a mortar, onion, all meats and fat, a little at a time until very smooth.
7) Mix all the remaining ingredients, including crumb paste to this and knead until well mixed.
SERVING
8) Use as required.
Chef
