← All recipes
French · Starter
Gratin Forcemeat
A rich, deep-flavoured base for terrines, galantines and pâtés en croûte: one part seared lean meat, one part lean pork and one part blanched fatback, ground, chilled and puréed with eggs and seasoning. The quick sear gives it a roasted flavour.
- YieldMakes about 1.1 kg of forcemeat (three equal parts of 300 g, plus eggs)
- Hands-on1 h 10 min
- Total1 h 45 min
- Difficulty
Ingredients
- 300 glean predominant meat (veal, chicken, rabbit, game or the like), trimmed of sinew and cut into thick chunks
- 300 gpork fatback, cut into 3 cm cubes
- 300 glean pork, cut into 3 cm cubes
- to tasteboiling water, for blanching the fatback
- 4medium eggs, 2 per 454 g of forcemeat
- to tasteseasonings and herbs, salt, pepper and chopped herbs as the finished dish needs
- ¼ tspInsta Cure No. 1 (pink curing salt), level measure, about 1.25 ml, per 907 g of forcemeat; leave out if you are not curingoptional
- to tastegarnish of your choice, diced tongue, pistachios or mushrooms, as neededoptional
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.