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Name: Veal Farce (Pacojet)
Prep time: 25 min
Cook time: 23 h 35 min
Total time: 30 min
Yield: 10
Cuisine: French
Ingredients: 300 g Veal Shoulder boneless; 300 ml Cream, Heavy (35%); 70 g Toast Bread without crust; 2 ea Egg; 12 g Salt; Seasoning to taste

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INGREDIENTS

300 g Veal Shoulder ; boneless
300 ml Cream, Heavy (35%)
70 g Toast Bread ; without crust
2 ea Egg
12 g Salt
Seasoning ; to taste

INSTRUCTIONS

Preparation / Pacotize

1. Dice the meat.

2. Dice the toast bread.

3. Fill the diced veal meat, whip cream, toast bread, eggs and seasoning into a beaker.

4. Mix well and level the surface.

5. Cover and freeze at -8F/-22?C for 24 hours.

Method

1. Pacotize twice, a portion at a time or the entire beaker, and use it for terrines or fillings.

Remarks

1. One beaker veal farce makes 1 liter (1.2 quart) in volume.

2. The same recipe can be used to make other farces. Simply substitute the veal meat with chicken, lamb, duck or game. The recipe is the same.

NOTES

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Nutrition

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Serving Size: 1 Serving (48g)
Recipe Makes: 10 Servings

Calories: 56
Calories from Fat: 24 (43%)

Amt Per Serving		% DV

	Total Fat 2.6g	3 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.3g
Cholesterol 68.4mg		21 %
Sodium 41.8mg		1 %
Potassium 119.1mg		3 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.5g
Protein 7.2g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 56

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