6ozchopped meat/trim from cleaning a roastcollected scraps, etc.
1ozwhite breadcrust removed
1/4cupcreamMilk or half and half may also be substituted, cream is the best choice for texture due to its high fat content, which will help in the emulsification process to ensure it doesn't break.
Pinchof white pepperoptional
1/2teaspoonof chopped garlicoptional
Chop the meat, whatever type you are using, and chill it well, you can even place it in the freezer for 10 min, the colder the better.
Place the bread in a bowl and cover with the cream. Make sure it is saturated well with the cream. (This is a great use for old, crusty stale bread that is too hard to eat, and is most likely what was used in historical forcemeats, as nothing was wasted)
When the meat is well chilled, place it in the bowl of a food processor and add the bread soaked in cream, squeezing the cream out into a separate container.
Begin pureeing the meat by pulsing the food processor, adding the soaked bread, garlic, pepper, nutmeg and the salt.
When the mixture is coming together and looks like paste, turn the food processor onto the continuous cycle and start drizzling in cream until the mixture is fluffy, light in color, and you can see no chunks of meat left. You may need to scrape down the sides of the food processor to incorporate all the meat.
Cook a small piece to test the flavor, adjust as needed, then refrigerate in an air tight container until needed.
I really recommend purchasing a tamis sieve to make this, which can be found on Amazon for about 30 bucks, you can also get sets of differing sizes, they are very affordable.This is a basic recipe, with no other seasonings in it, I usually put a little garlic, brandy, fresh thyme with meat, or tarragon, parsley, chives and lemon zest if I make this with fish.