| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
|
Strips bacon |
| 1 |
lg |
Onion; diced |
| 4 |
|
Catfish; skinned and cut into chunks |
| 2 |
c |
Water |
| 4 |
|
Sprigs parsley; minced |
|
|
Salt and pepper |
| 1 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 |
c |
Milk or cream |
| 4 |
|
Egg yolks |
INSTRUCTIONS
Fry bacon until crisp. Remove and drain on paper towel. Saute onion in the
fat. In a pot, cover fish pieces with water, add parsley, salt, pepper, and
simmer until fish is tender, 15 to 20 minutes. Add onions. Melt butter in a
saucepan, stir in the flour, and cook 1 minute. Turn off heat, whisk in
milk or cream and stir into fish and liquid.
Beat egg yolks, add 2 tablespoons of hot liquid to the yolks, then stir all
into the soup. Simmer a few minutes. Add crisp bacon, and serve. Serves
3-4.
Posted to recipelu-digest Volume 01 Number 628 by "Joe"
<Broutek@worldnet.att.net> on Jan 29, 1998
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