OYSTER FORCE-MEAT
(Boston Cooking-School Cook Book, 1896)


To Fish Force-meat add one-fourth small onion, finely chopped, and fried five minutes in one-half tablespoon butter;

then add one-third cup soft part of oysters, parboiled and finely chopped, one-third cup mushrooms finely chopped, and one-third cup Thick White Sauce.

Season with salt, cayenne, and one teaspoon finely chopped parsley.
 

 

FISH STUFFINGS and SEAFOOD FORCEMEATS
 

Perch

Classic Seafood Recipes & Fish Recipes

Forcemeats and Stuffings for Seafood

 

Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

 

 

More Seafood Recipes