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Gefulltes Brot (stuffed Bread)

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CATEGORY CUISINE TAG YIELD
Meats, Eggs French Sandwiches 6 Servings

INGREDIENTS

2 c Ground cold meat, rare
beef ham pork veal or
combo. or a combo of
ground chicken gizzards
livers
2 Pickles, finely chopped
3 T Minced onion
3 T Minced parsley
1 ds Hot pepper sauce
2 Eggs, hard-cooked & chopped
1 T Worcestershire sauce
Mayonnaise
1 Loaf well-crusted french or
vienna bread
Butter

INSTRUCTIONS

a
&
Mix ground meat with next 6 ingredients. Bind well with mayonnaise so
that you have a stiff paste. Cut both ends from loaf of bread. With a
fork, remove the crumbs leaving a shell about 1/2" thick. Brush the
inside well with soft butter and then force the meat mixture into the
bread firmly, so that is has no air holes in it. Wrap in foil and  keep
in refrigerator for several hours before slicing. Source: Helen  Jolly
P mdfd30e NOTE: I made this 8/20/95. I used frozen, leftover  flank
steak from Sheryl's Flank Steak Salad recipe and about 3 thin  slices,
fried, of country ham from Craig. I used a long slender loaf  of French
bread and finally had to cut in in half to stuff it. Next  time, I will
cut it in half in the first place, making it much easier  to "empty" of
bread crumbs and to brush with butter. I wound up doing  the stuffing
part by rolling small, slender cylinders of the meat  mixture, putting
it in the hole and then mashing it down with a  teaspoon (worked better
than a Tblspn., fits better). Sometimes I put  a long metal spatula
down there and kind of spread it around. Also,  the stuffing recipe
makes MORE than enough. GREAT RECIPE...DELICIOUS!  Freddie J. Posted to
MC-Recipe Digest V1 #1063 by "M. Hicks"  <nitro_ii@email.msn.com> on
Jan 30, 1998

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