1 rindless streaky bacon rasher, chopped
3/4 cup (90 g) button mushrooms with stalks chopped
2 cups (4 oz) 120 g fresh white breadcrumbs
knob of butter or margarine
pinch of grated nutmeg
salt and pepper
1 egg
3/4 cup (90 g) button mushrooms with stalks chopped
2 cups (4 oz) 120 g fresh white breadcrumbs
knob of butter or margarine
pinch of grated nutmeg
salt and pepper
1 egg
method
1. Put the bacon in a heavy-bottomed saucepan over moderate heat for about 2 minutes or until the fat runs.
2. Add the mushrooms and fry very gently for 3-5 minutes, stirring frequently. When the mushrooms soften, remove the pan from the heat and stir in the breadcrumbs, butter or margarine and nutmeg.
3. Add salt and pepper to taste.
4. Beat the egg in a cup until it is just liquid, then stir enough of the beaten egg into the stuffing to bind it.
5. Use as required.
2. Add the mushrooms and fry very gently for 3-5 minutes, stirring frequently. When the mushrooms soften, remove the pan from the heat and stir in the breadcrumbs, butter or margarine and nutmeg.
3. Add salt and pepper to taste.
4. Beat the egg in a cup until it is just liquid, then stir enough of the beaten egg into the stuffing to bind it.
5. Use as required.
serving amount
sufficient for 8 x 75 g (3 oz) thin fish fillets
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