Reference > Farmer's Cookbook > SOUP GARNISHINGS AND FORCE-MEATS > Oyster Force-meat
  Salmon Force-meat Clam Force-meat  
CONTENTS · BIBLIOGRAPHIC RECORD

Oyster Force-meat

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Salmon Force-meat Clam Force-meat  
 
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