Forcemeat Stuffing recipe
information
This stuffing contains veal, pork and goose liver, as well as some delicated spices, and is ideally used to stuff goose.
ingredients
4 oz (100 g) veal
4 oz (100 g) lean pork
1 goose liver
1 small onion
1 tbsp (1/2 oz) butter
2 large slices crust-less white bread
1 heaped tablespoon chopped parsley
1 level tablespoon chopped thyme
4 fluid oz (120 ml) red wine
1 large egg
salt and black pepper
4 oz (100 g) lean pork
1 goose liver
1 small onion
1 tbsp (1/2 oz) butter
2 large slices crust-less white bread
1 heaped tablespoon chopped parsley
1 level tablespoon chopped thyme
4 fluid oz (120 ml) red wine
1 large egg
salt and black pepper
method
1. Put the veal, pork, goose liver and peeled onion through the fine blade of the mincer.
2. Fry this mixture in the butter until golden brown.
3. Remove from the heat and stir in the bread, soaked in a little milk and squeezed dry.
4. Add the herbs and wine, and use the beaten egg to bind the stuffing before seasoning to taste.
2. Fry this mixture in the butter until golden brown.
3. Remove from the heat and stir in the bread, soaked in a little milk and squeezed dry.
4. Add the herbs and wine, and use the beaten egg to bind the stuffing before seasoning to taste.
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
