Oyster forcemeat stuffing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | each | (92g) stale bread |
| 3½ | ounce | (100ml) milk |
| 12 | eaches | Shelled oysters, reserve juice |
| 1¾ | each | (50g) butter |
| gram | Rind of 1/2 lemon | |
| 1 | pinch | Of ground mace |
| 1 | pinch | Of cayenne |
| Salt | ||
| 1 | each | Egg-yolk |
| 1 | teaspoon | Chopped parsley |
| 1 | each | Soak the bread in milk with a little water, then squeeze dry. |
| 2 | eaches | Put it into a saucepan and gradually add the oyster juice over a |
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