8 oz soaked farine
3 tsp oil for frying
2 oz chicken giblets or ham
1 tbsp finely chopped eschalot
1 tbsp finely chopped celery
1 egg to bind
1 Heat oil. Fry seasoning and meat for 2 minutes.
2 Add to soaked farine. Mix well and add salt to taste.
3 Beat egg and use to bind the mixture.
4 This stuffing can be used for stuffing meat, chicken and fish.