No. 6. A Finer Oyster Forcemeat from Modern Cookery for Private Families by Eliza Acton
Pound the preceding forcemeat to the smoothest paste, with the addition only of half an ounce of fresh butter, should it be sufficiently dry to allow of it. It is remarkably good when thus prepared...
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Ingredients
- breasts
- turkeys
- paste
- forcemeat
- fowls
- fresh butter
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