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Egg Stuffing

ingredients

sufficient for 2 x 75 g (3 oz) thin white fish fillets
1 tbsp (1/2 oz) butter, softened
1 hard-boiled egg, finely chopped
75 ml (5 tbsp) fresh white breadcrumbs
2.5 ml (1/2 tsp) chopped parsley
salt and pepper
milk

method

1. Cream the butter in a small bowl. Add the egg, breadcrumbs and parsley, with salt and pepper to taste.

2. Mix well, adding just enough milk to bind the mixture.

3. Use as required.

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