Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Hog jowl, chopped -- milk
1/4 c Onion, chopped 4 lg Eggs
1/4 c Oyster water 2 tb Parsley, minced
18 ea Oysters, quartered 2 tb Scallions, minced
1 c Crumbs, bread, soaked in 1/2 c Stock, beef

Cook the hog jowl slowly in a skillet to render the fat.

Add onion and cook until clear.

Add oysters and their water and cook to reduce by one-third.

Squeeze milk out of the bread crumbs and add crumbs to the pan.

Whisk eggs with the parsley and scallions and add to stuffing.

Add beef stock and cook for 15 minutes. Taste and correct
seasoning.

Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans

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