|Ground veal||1⁄3 Pound|
|Ground lean pork||1⁄3 Pound (Shoulder Preferred)|
|Ground pork back fat||1⁄3 Pound|
Note the 1/3 fat proportion.
To this add 1 egg, 3/4 teaspoon salt, 3/4 teaspoon of any combination of ground pepper, bay leaves, cloves, nutmeg, thyme, oregano, sage, savory or basil, plus appropriate spirits and citrus peel.
Forcemeat is what eggs are to a souffle—the basic fabric.
To it you may add diced or julienne of ham, tongue, veal, chicken, rabbit, duck, game, nuts, fruits.
The trick is to anticipate whether these agents are going to add or absorb moisture.
Raw meats and nuts absorb moisture from the basic forcemeat.
Weigh the quantity you intend to use and to the forcemeat add fat equal to one-half the weight of the additional meats and/or nuts.
This maintains the one-third fat balance.
Cooked or cured meats, such as ham and tongue, don't require rebalancing.
When fruits or vegetables are used in a meat pate, they are inclined to give off moisture.
To facilitate slicing, add to the forcemeat one tablespoon of flour per half cup of fruit or vegetables called for.
When making a rabbit, pheasant or poultry pate, it is often desirable to reinforce the flavor by adding to the forcemeat 1/2 cup of rich, condensed stock made from the bones.
This is worth the extra time and effort.