Oyster Forcemeat Stuffing Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3 1/2 each: , (92g) stale bread
1 each: Egg-yolk,
3 1/2 ounce: , (100ml) milk
1 tsp: Chopped parsley,
12 each: Shelled oysters, reserve
1 each: Soak the bread in milk with,
-juice,
-a little water, then
1 3/4 each: , (50g) butter
-squeeze dry.,
g Rind of 1/2 lemon,
2 each: Put it into a saucepan and,
1 pinch: Of ground mace,
-gradually add the oyster,
1 pinch: Of cayenne,
-juice over a,
Salt,
Directions:
moderate heat, working it well with a wooden spoon until it leaves
the sides of the saucepan. Then stir away from the heat for 1-2
minutes and allow to cool. The panade* is now ready.
3. Mince or chop the cleaned oysters and mix them with the panade
and all the other ingredients.
4. Thoroughly pound together in a mortar or whizz together in a
food processor.
5. This forcemeat is now ready for stuffing under the birds skin.
COOKS NOTE: *The panade is added to give the stuffing substance.
Submitted By SHERREE JOHANSSON On 12-09-95
Source from luhu.jp
the sides of the saucepan. Then stir away from the heat for 1-2
minutes and allow to cool. The panade* is now ready.
3. Mince or chop the cleaned oysters and mix them with the panade
and all the other ingredients.
4. Thoroughly pound together in a mortar or whizz together in a
food processor.
5. This forcemeat is now ready for stuffing under the birds skin.
COOKS NOTE: *The panade is added to give the stuffing substance.
Submitted By SHERREE JOHANSSON On 12-09-95
Source from luhu.jp