Oyster stuffing for veal or pork - great chefs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Hog jowl, chopped |
| ¼ | cup | Onion, chopped |
| ¼ | cup | Oyster water |
| 18 | eaches | Oysters, quartered |
| 1 | cup | Crumbs, bread, soaked in milk |
| 4 | larges | Eggs |
| 2 | tablespoons | Parsley, minced |
| 2 | tablespoons | Scallions, minced |
| ½ | cup | Stock, beef |
Directions
Cook the hog jowl slowly in a skillet to render the fat.
Add onion and cook until clear. Add oysters and their water and cook to reduce by one-third.
Squeeze milk out of the bread crumbs and add crumbs to the pan.
Whisk eggs with the parsley and scallions and add to stuffing.
Add beef stock and cook for 15 minutes. Taste and correct seasoning.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans