Oyster Force-meat

Ingredients

• one teaspoonful of salt
• one-eighth of a teaspoonful of cayenne
• one teaspoonful of minced parsley
• one tablespoonful of lemon juice
• three tablespoonfuls of oyster juice
• the yolks of two uncooked eggs
• a slight grating of nutmeg

Method

1. 1

   Chop the oysters very fine, add the other ingredients, pound to a smooth paste, and rub through a puree sieve.

2. 2

   Taste, to see if the preparation is salt enough; if not, add more salt.

3. 3

   This force-meat may be used for timbales, or for stuffing any kind of fish or poultry.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 237. The excerpt below is the record exactly as published.

one teaspoonful of salt, one-eighth of a teaspoonful of cay- enne, one teaspoonful of minced parsley, a slight grating of nutmeg, one table-spoonful of lemon juice, three table- spoonfuls of oyster juice, and the yolks of two uncooked eggs

Cook this with the app: pantry check, scaling, and the assistant.