Beef Farce for Stuffing or Masking.—Five ounces of beef, five ounces of panard, one ounce of butter, two and a half raw yolks of eggs, a little pepper, salt, and cayenne; first pound the meat well, then pound the panard separately, now pound these together; then mix in the seasoning and yolks and pass through the sieve. Veal farce can be prepared in the same way.