Recipe - Creole Stuffed Flounder

30 g Butter
1 md Onion, finely chopped
1 kg Pork and veal mince
8 sl Stale white bread
Milk
1 Bay leaf, crumbled
1 teaspoon Oregano
1 tablespoon Parsley, finely chopped
2 Hard boiled eggs, chopped
3 tablespoon Pitted Greek olives, chopped
300 g Mango flesh, peeled and
chopped
Salt and pepper
3 Eggs, tightly beaten.

Next time I'm confronted with a hollow turkey it gets filled up with
this one. This unusual combination of flavours comes from Argentina.
The original recipe includes fresh peaches but substituting ripe
mango is an improvement.

Melt the butter and cook the onion gently until it is transparent.
Add the minced meat and cook until it changes colour, breaking up
lumps with a fork. Take off the stove.

Soak the bread in milk, squeeze out and break up. Mix with the
onionmeat mixture. Then add the herbs, eggs, olives, peaches,
seasonings and eggs. Blend well.

From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
12/15/92.

Posted by Stephen Ceideberg; February 17 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip