Text 5041, 74 rader
Skriven 2010-12-17 08:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: lost trust 894
======================
 RH> Good point there. I don't buy that but found out some years ago how to
 RH> do the same basic thing with any brand of the dry bread pieces sold
 RH> for stuffing.  Saves a bit of money tho I might possibly try it with my
 RH> own bread. I'll have to work on the seasoning mix.

Sometimes the mix is cheaper than real bread, and the only
notable downside is the amount of sodium, which is through
the roof. But then regular stuffing bread is pretty salty
as well.

 ML> I am okay with moist if the moisture is poultry (or pork)
 ML> drippings juice. On the whole, I prefer distinct pieces
 ML> or cubes to the gooey glutinous wet mess - one of the few
 ML> cases in which I like to be reminded that I'm eating bread.
 RH> I like to see more of the cubes too; the gooey mass isn't as appealing
 RH> to the eye. I usually saute some chopped onion and celery in mine to
 RH> add some texture.

I'm just suspicious of the wet stuff is all. The eye and palate
do rebel a little, I admit, but it's mostly a question of
"what is in this mucusy mess."

 ML> texture than a taste thing here too. By gum, I now have a yen
 ML> for a sausage stuffing heavy on the sausage and onions. But
 ML> I promised my brother I'd go out for Indian food with him.
 RH> Over the craving yet? (G) I've had good corn bread and bad corn bread.
 RH> The bad is overly sweet.

Haven't had the opportunity. I'm visiting a friend whose 70th
birthday was yesterday, and there's a whole week of festivities
one of which involved my fixing her favorite birthday dish that
her mother used to serve her as a single digits child - rolled
beefsteak stuffed with, as described to me, "the same stuffing
she used in a turkey." So that's what I made, but no sausage in
the stuffing. The dish was said to be mostly the same as the one
from 60+ years ago; I don't know if that is a good thing or not.

 RH> Steve surprised the owner when he correctly told her what a puddled
 RH> chicken is. (G)
 ML> Okay, what is it?
 RH> Deboned except for the wing tips.
 
Funny name. Sort of statlerized, but the whole bird?

Sweet and sour rissoles
cat: Italian, leftover
servings: 4

11 oz lean boiled meat
- [boiled, broiled, roasted, stewed, braised, whatever]
2 egg whites
1 roll
4 oz milk
salt
breadcrumbs
butter
2 egg yolks
2 Tb sugar
2 Tb balsamic vinegar

Mince meat and mix it with egg whites. Soak the roll in the milk and
squeeze out the milk. Add the roll to the meat mixture. Season to taste.

Form meat cakes out of this mixture, roll them in breadcrumbs, and cook
them in melted butter until brown on both sides.

Meanwhile, beat egg yolks with sugar. Gradually add the vinegar and beat
to a creamy consistency. Pour this over the meat cakes and immediately
remove from heat.

adapted from de'Medici brochure
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