Stuffing and Forcemeat

Ingredients

• 2 slices stale bread
• ½ cup hot milk
• ¼ cup rich broth or white sauce
• 2 tablespoons butter
• 2 egg yolks
• flavoring ingredients (ham, cayenne, tongue, cloves, hard-boiled eggs, curry powder, anchovy, onion, oysters, parsley, pickled oysters, tarragon, lobsters, savory, mushrooms, knotted marjoram, truffles, thyme, lemon thyme, morels, basil, salt, sage, white pepper, lemon peel, Jamaica pepper, chervil, nutmeg, garlic, mace, eschalot, mushroom powder)
• 1 lb fillet of veal
• ½ lb beef suet
• scalded parsley
• young onions
• mushrooms
• pepper
• salt
• allspice
• mace
• 3 raw eggs
• water

Directions

1. Soak the stale bread in hot milk until moist.

2. Press out the milk from the bread and beat the bread with broth or white sauce and butter until somewhat dry.

3. Stir in the yolks of 2 eggs and pound the mixture well.

4. For flavoring, add any combination of the listed ingredients.

5. For Godiveau, mince veal and beef suet, chop parsley, onions, and mushrooms, then mix with seasonings and pound well.

6. Incorporate 3 raw eggs with a little water, mixing in stages.