| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Seafood |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Lemon ; Juice of |
| 3 |
|
Egg yolks |
| 1 |
ds |
Cayenne pepper |
| 1/2 |
lb |
(2 sticks) butter; cut into small cubes |
| 1 1/2 |
c |
Milk |
| 2 |
|
Eggs; beaten |
| 4 |
c |
Corn flour (I use wheat flour) |
| 2 |
tb |
Garlic powder |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 5 |
|
Green tomatoes; sliced 1/4-inch thick |
| 1/2 |
c |
Oil |
| 10 |
|
Cooked crawfish; optional |
| 2 |
tb |
Butter; optional |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
TOMATOES
* Whisk together milk and eggs in small bowl.
Whisk together lemon juice, egg yolks and cayenne in top of double boiler
over barely simmering water. 30 seconds. Whisk in butter, cube at a time.
Continue whisking until all butter has been added and sauce is thoroughly
blended and smooth for about 5 minutes.
TOMATOES: Combine flour, garlic powder, salt and pepper on plate or in
shallow dish. Dip each tomato slice in milk mixture, then in flour mixture.
Repeat, dipping each slice again in milk mixture, then flour mixture. *
Heat oil in skillet over medium-high heat. Cook tomato slices in batches in
hot oil until golden brown, about 3 minutes. Drain on paper towels.
Transfer to plate and keep warm in oven at 200 degrees. * Shell crayfish
and remove tails. Heat butter in skillet until browned. Add crawfish tails
and saute until they turn bright red. * Place tomatoes on serving platter
with crawfish. Spoon Hollandaise Sauce over all. Sprinkle with Parmesan
cheese. Judy Howle
Posted to CHILE-HEADS DIGEST V4 #094 by Judy Howle <howle@ebicom.net> on
Aug 22, 1997
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”