Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 ea (92g) stale bread 1 ea Egg-yolk
3 1/2 oz (100ml) milk 1 ts Chopped parsley
12 ea Shelled oysters, reserve 1 ea Soak the bread in milk with
-juice -a little water, then
1 3/4 ea (50g) butter -squeeze dry.
g Rind of 1/2 lemon 2 ea Put it into a saucepan and
1 pn Of ground mace -gradually add the oyster
1 pn Of cayenne -juice over a
Salt

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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