CRAB STOCK
In a deep rondeau or saute pan, heat the butter. Add the green onion,
garlic, onion, celery heart, and all spices. Saute well, until all
vegetables are translucent. Stir in the flour and make a vegetable roux,
stirring continuously. Allow to cook over low heat for at least 5 minutes.
Add the boiling cream, CRAB STOCK, and wine. Bring up to a boil. Reduce and
simmer 15 minutes, then add the parsley. On low heat, stir in the yolks.
The soup cannot be reboiled after the yolks have been added. Yellow food
color may be added if desired. Remove from direct heat and stir well. Hold
warm. Preheat oven to 400 F. Divide the crabmeat onto six coquille shells
or small casserole dishes. Cover with approximately 1/2 cup of sauce and
bake at 400 F until bubbly and browned, about 12-15 minutes. Serve
immediately and enjoy the goodness of life. CRAB STOCK: In a saucepan,
combine all ingredients. Bring up to a boil, then reduce to a simmer.
Simmer 45 minutes, or until volume is reduced to 1 cup. Strain and hold
refrigerated until needed for sauce.
LE RUTH'S
636, FRANKLIN ST., NEW ORLEANS.
WINE: MONTAGNY, LOUIS LATOUR,'82
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus believes in you”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!