This International main features Hog jowl, chopped — milk, Onion, chopped 4 lg Eggs, Oyster water 2 tablespoon Parsley. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Oyster Stuffing For Veal Or Pork – Great Chefs
Description
This International main features Hog jowl, chopped -- milk, Onion, chopped 4 lg Eggs, Oyster water 2 tablespoon Parsley. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cook the hog jowl slowly in a skillet to render the fat.
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Add onion and cook until clear.
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Add oysters and their water and cook to reduce by one-third.
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Squeeze milk out of the bread crumbs and add crumbs to the pan.
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Whisk eggs with the parsley and scallions and add to stuffing.
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Add beef stock and cook for 15 minutes.
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Taste and correct seasoning.
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: Box 71112, New Orleans, Louisiana - 1983 : Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 537.0kcal
- % Daily Value *
- Total Fat 11.2g18%
- Saturated Fat 2.2g12%
- Cholesterol 247.5mg83%
- Sodium 1355.4mg57%
- Total Carbohydrate 64.4g22%
- Dietary Fiber 4.5g18%
- Sugars 2.3g
- Protein 47.7g96%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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