| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Cornish |
Cornish |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Ripe tomatoes; (454gm) |
| 2 |
|
Rashers bacon |
| 1 |
oz |
Flour; (28gm) |
| 3/4 |
pt |
Milk; (420 ml) |
| 1 1/2 |
oz |
Butter; (43gm) |
| 1 1/2 |
pt |
White stock or water; (850 ml) |
| 6 |
|
Oz; (170-220 gm) flaked, (6 to 8) |
|
|
; crab or lobster |
| 1 |
|
Onion; (diced) |
| 1 |
|
Clove garlic – crushed |
| 1/4 |
pt |
Cream; (140 ml) |
|
|
Seasoning |
INSTRUCTIONS
Cut up bacon, onion and tomatoes into small pieces. Cook gently with
garlic and seasoning in a little butter. Add the stock or water and
simmer for 35 mins. Make a thin white sauce using 1 oz butter, flour,
milk and seasoning. When cooked, blend carefully with the tomato soup
(which must be strained). Both must be hot but not boiling. Add the
crab or lobster and cream. Serve with croutons.
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