OYSTER FORCE-MEAT
(Boston Cooking-School Cook Book, 1896)
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.
FISH STUFFINGS and SEAFOOD FORCEMEATS
Classic Seafood Recipes & Fish Recipes
Forcemeats and Stuffings for Seafood
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