Farce, or Stuffing.—Farces are of various kinds: For instance, beef farce; pound 5oz. of panade, add to it 5oz. of minced and pounded beef, and pound the two well together, adding in 1oz. of fresh butter, two or three raw egg yolks, pepper and salt, and a little coralline pepper; sieve it, and use. If required for a border, 2oz. or 3oz. more each of beef and panade may be added to the above proportions. Veal, rabbit, or chicken farce is prepared in exactly the same way. Liver farce is made by frying together ½lb. of liver (calf, game, or poultry livers may be used), with 4oz. each of fat bacon and white meat, all cut into dice, in an ounce of butter, or marrow fat, with two bay leaves, two or three sprays of thyme and parsley, salt, coralline and black pepper; fry it all for five minutes, then whilst hot, pound it to a smooth paste, sieve it, and mix into this purée two or three minced button mushrooms, or truffles, and one raw egg yolk, and use. (This is sufficient farce for four pigeons.) The delicacy of this depends naturally on the materials used, game and poultry livers mixed with chicken or rabbit meat being especially dainty. Foie gras farce is simply pâté de foie gras truffé, rubbed through a sieve, and if liked mixed with some truffles cut into dice. Herb farce, used for veal, hare, etc., is made by mixing together 4oz. freshly made breadcrumbs, 2oz. finely chopped beef suet, a tablespoonful of minced mixed herbs, two whole raw eggs, with pepper and salt to taste. Tiny balls of this last farce, rolled in flour, may be boiled gently in boiling water for ten minutes or so; or if preferred may be rolled in flour, dipped in beaten egg, and then into freshly made bread-crumbs, and fried a pale gold colour, as a garnish for any hare entrée.