| 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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