Ingredients
- 200 g of breadcrumbs
- 100 g of minced onions
- 60 ml of freshly chopped parsley
- 30 ml of freshly chopped tarragon
- 10 ml of Aromat
- 1.25 ml of ground black pepper
- 2 lemons (zest and 25 ml of juice)
- 50 g of margarine
- 1 dl of vegetable stock
Instructions
- Mix the bread crumbs with the herbs and the seasoning.
- Add the onion and lemon zest and mix well.
- Melt the margarine in the warm stock and stir in the lemon juice.
- Mix the stock with the breadcrumb mixture to obtain a firm dough.
Notes
Serve as a stuffing for poultry or other rolled stuffed meat
A little story
One of Papounet’s recipes.