Proveiicale Stuffing for Birds

Ingredients

• 4 ounces of butter
• some bread-crumbs soaked in milk
• grated nutmeg
• pepper
• salt
• a few yolks of eggs

Method

1. 1

   Chop and parboil some large onions; drain them in a sieve; put them into a stewpan, with butter, bread-crumbs soaked in milk, chopped parsley, grated nutmeg, pepper, and salt, and a few yolks of eggs; stir the whole over the fire until it forms a paste.

2. 2

   Stuff your bird, and roast it.

3. 3

   Serve with a tomato sauce.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 38. The excerpt below is the record exactly as published.

Proveiicale Stuffing, for Birds. Chop and parboil some large onions ; drain them in a sieve ; put them into stewpan, with 4 ounces of butter, some bread-crumbs soaked in milk, chopped parsley, grated nutmeg, pepper and salt, and a few yolks of eggs

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