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Recipe by: gombaud
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8 oz Mushrooms (wild if possible) 1 lb Medium oatmeal
5 oz Good meat dripping Salt and black pepper
2 Onions
Skirlie is only worth making with good drippings from roasted meat.
Chrissie remembers that sometimes the cook at the big house would dole out,
to people who wanted it, the wonderful dripping that had been used for the
umpteen big roasts. I like skirlie as a kind of risotto, with wild
chanterelles that grow in profusion all over the island. The mixture makes
an excellent stuffing for a boned shoulder of lamb.
Wipe and slice the mushrooms. Skin and slice the onion thinly.
Fry the mushrooms in 1 oz dripping in a wide frying pan. Remove them and
reserve. Heat the rest of the dripping. Fry the onion. When the onions
are soft but not brown, turn up the heat.
Add the oatmeal, turn it in the drippings and brown a bit. Throw in the
mushrooms. Add salt and black pepper to taste. Serve hot.
Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed
for you by Karen Mintzias
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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