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CATEGORY CUISINE TAG YIELD
Seafood Cajun Ethnic, Seafood 2 Servings

INGREDIENTS

3 ga Veal stock
1 Bottle
1/2 Bottle
8 oz Filet mignon (2)
2 c Whipped butter
1 tb Dill — fresh
1 tb Basil — fresh
1 ts Thyme — fresh
1 tb Green onion
1 ts Salt
1 ts Cayenne pepper
8 oz Crawfish tails — cooked
Port wine
Brandy

INSTRUCTIONS

Cook veal stock for 4 hours.  Add port and brandy.  Reduce sauce until
thickened (approximately 1/2 gallon); keep warm.  Cut pocket on side of
filets, about halfway through; set aside.  Stir together whipped butter and
next 7 ingredients for the stuffing.  Fill filets with stuffing. Grill.
Pour sauce over grilled stuffed filets and serve. Recipe source: Cajun
Revalations.  Chef Chris Sogga
Recipe By     : Rhonda Guilbeaux
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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