Perch

Classic Seafood Recipes & Fish Recipes

Forcemeats and Stuffings for Seafood

 

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.
 

 

 

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