Farce pour Pâtés, Terrines, et Galantines (Pork and Veal Stuffing)
This good general-purpose meat mixture we shall refer to as a stuffing, for that is a translation of the French generic term “farce”. It can be used as the basis for any type of pate, terrine, or galantine you wish. Mixed with chestnuts, it can also serve as a filling for roast goose or turkey. The pork gives flavor, the veal gives lightness. The proportions may be changed according to your own ideas, and sautéed liver, ground poultry, or game may be beaten into it. Minced truffles are always a good addition, and you can include such things as pistachios, or strips or cubes of pork fat, tongue, or ham to give a pattern to the meat when it is shred.
Recipe excerpted from Mastering the Art of French Cooking, by Julia Child, Louisette Bertholle and Simone Beck with permission from Alfred A. Knopf (all rights reserved).
Ingredients:
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1/2 cup finely minced onions
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2 tablespoons butter
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1/2 cup wine (Port, Madeira, or Cognac)
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1 1/2 cup lean pork
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1 1/2 cup lean veal
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1 cup fresh pork fat
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2 eggs (lightly beaten)
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1 1/2 teaspoon salt
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1/8 teaspoon pepper
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Big pinch allspice
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1/2 teaspoon thyme
Instructions:
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Cook the onions slowly with the butter in a small skillet for 8-10 minutes until they are tender and translucent, but not browned. Scrape them into a mixing bowl.
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Pour the wine into the skillet and boil it down until reduced by half. Scrape it into the mixing bowl.
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Add the remaining ingredients and beat vigorously with a wooden spoon until the mixture has lightened in texture and is thoroughly blended.
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Sauté a small spoonful and taste.
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Then beat in whatever additions you feel are necessary. It should be perfectly flavored.
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Note: If not to be used immediately, cover and refrigerate