Meat Filling

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Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 large onion, finely chopped
  • ½ cup butter
  • 2 tablespoons chopped chives
  • 2 cups firmly packed cooked ground beef
  • 2 eggs, lightly beaten
  • ½ cup chopped parsley
  • Salt and freshly ground black pepper


  1. Sauté the onion in the butter until tender but not browned. Add the chives and meat and mix well.

  2. Beat in the eggs, stir in the parsley, and season with salt and pepper to taste.

  3. The consistency of the filling should be like mashed potatoes; if it is too dry, add another egg. Cool before using.

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