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Stuffing
The more artistic term for this is forcemeat. The following recipes are those generally in use and others will be found under special headings:
Three thousand recipes from the maitre d'hotel of the Waldorf — the hotel kitchen that taught Gilded Age America how to dine, from beef tea to watermelon with champagne.
Home › The Waldorf Kitchen › Stuffing
The more artistic term for this is forcemeat. The following recipes are those generally in use and others will be found under special headings: