“A Culinary Guide to Herbs, Spices and Flavourings”
by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson
2 oz. butter
4 oz. shallots, peeled and chopped
8 oz. fresh white breadcrumbs
1 teaspoon salt
1 teaspoon black peppercorns, roughly crushed
1 teaspoon juniper berries, roughly crushed
4 tablespoons chopped fresh parsley
2 tablespoons chopped celery leaves
1 egg, beaten
Preparation time: 15 minutes
Cooking time: 4 – 5 minutes
The quantities given here are sufficient to stuff a large chicken or capon; they can be increased or decreased as necessary.
- Melt the butter in a frying pan, add the shallots and fry over a gentle heat until soft and lightly coloured.
- Put the breadcrumbs into a large bowl and stir in the onions with the butter. Add the salt, peppercorns, juniper berries and herbs. Add the beaten egg and stir to mix very thoroughly.
Variation: Extra herb stuffing may be shaped into balls, placed on a baking sheet and roasted for 30 minutes.