Traditional Forcemeat from The Times Cookery Book by Katie Stewart
Melt the butter in a large saucepan over low heat. Draw off the heat and add the breadcrumbs, parsley, herbs, seasoning and finely grated lemon rind. Mix with a fork until the butter is all absorbe...
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Cooking tools:
- Saucepan
- Stove
- Fork
- Grater
- Mixing bowl
- Whisk
Ingredients
- ½ level teaspoon thyme and mixed herbs
- 8 oz (225 g) fresh white breadcrumbs
- 4 tablespoons finely chopped parsley
- 4 oz (100 g) butter
- 1 lemon
- 2 eggs
- 1 level teaspoon salt
- freshly milled pepper
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