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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Appetizers 1 Servings

INGREDIENTS

24 Cooked crawfish tails
1/4 c White vermouth
1 tb Shallots — minced
1/2 ts Dill weed
1/2 c Heavy cream
24 sm Capers
12 sm Pastry shells

INSTRUCTIONS

Put the crawfish in the vermouth to marinate for 15 minutes. Strain the
vermouth into a non-aluminum pan and add the shallots and dill. Reduce by
1/2 and add the cream & capers.Reduce by half or until slightly thickened.
Add the tails. Divide among pastry shells and garnish with a sprig of fresh
dill. Serve hot, warm or room temperature. Serves 12 (wrv)
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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