La Cuisine Classique » Stuffings and Dressings http://www.lacuisineclassique.com/wordpress The Joys of Cooking Tue, 08 Sep 2009 05:05:49 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 Oyster Dressing http://www.lacuisineclassique.com/wordpress/index.php/2008/07/fish/ http://www.lacuisineclassique.com/wordpress/index.php/2008/07/fish/#comments Mon, 14 Jul 2008 05:03:24 +0000 La Cuisine Classique http://www.lacuisineclassique.com/wordpress/?p=20 Farci aux Huitres

Ingredients:

  • 2 dozen oysters
  • 1 cup of bread, wet and squeezed
  • 1 onion, chopped fine
  • 1/2 square inch of ham, minced finely
  • 1 tablespoon butter
  • 1/2 teaspoon of sage
  • 1 sprig each of thyme, parsley and bay leaf, minced fine
  • Salt and pepper to taste

    • How to do it:
    Wet the bread and squeeze thoroughly till you have one cup. Season the bread well with salt and pepper and add the minced herbs, mixing well. Put the butter in a frying pan. As it melts, add the onion. Brown for five minutes and while frying, add the bread and stir well.

    Add the minced ham to the pan, mix well and season again to taste. Then add the oysters, cut in two with all of the hard portions removed. Mix well and fry for a few minutes longer.

    If you prefer a dry dressing, place the pan in the oven and bake for 10 minutes.

    If you prefer a moist and rich dressing, stuff the fowl or fish immediately from the pad and proceed to bake.

    Twice the amount of stuffing in the above recipe will be required to fully stuff a turkey.

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