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

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