Shellfish Forcemeats or Sausage

In a mortar, grind together pepper and celery seed (or lovage). Mix with
the shellfish meat and nuts. Bind with well beaten egg and dread crumbs.
Then stuff into sausage casings, and saute gently in olive oil in a
covered pan for 20 minutes. 

When cooked and lightly browned, season with wine sauce, and serve.

¹ lb. minced shellfish meats 

¸ t. ground pepper 

1 t. celery seed (or lovage) 

¹ c. grated almonds or pine nuts 

1 raw egg 

1 c. bread crumbs 

casings 

2 T. olive oil

wine sauce

Combine equal parts of wine and an appropriate stock, with olive oil or
butter added, to taste.