To love the soul is to really love. To pet and pamper and indulge your child, as if this world was all he had to look forward to, and this life the only period of happiness—to do this is not true love, but cruelty. It is treating him like some beast of the earth, which has only one world to look to, and nothing after death. It is hiding from him that grand truth, which he ought to be made to learn from his very infancy—that the number one goal of his life is the salvation of his soul.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Eggs	American	Seafood	4	Servings

INGREDIENTS

3	tb	Butter
1	sm	Yellow onion; chopped
3	tb	Flour
2	c	Fish stock (see recipe); canned fish broth or clam juice
1	c	Whipping cream
1		Egg
2	tb	Dry sherry
1/2	ts	Paprika
		Salt & freshly ground black pepper to taste
1	lb	Crawfish tails; cooked and cleaned
2	c	Cooked rice
		Parsley; chopped, for garnish

INSTRUCTIONS

This is a very high-class use of the formerly low-class mudbug. It is
wonderful, isn't it, how peasant dishes become expensive classics once the
rest of the culture catches on to the glories of inventing dishes out of
sheer necessity? We have certainly gone beyond necessity in this one, since
it is a blend of the freshwater crawfish and a very fancy and rich sauce. I
love this one, too.
Heat a 2-quart soup pot, add the butter and the onion, and saut. until
the onion is clear. Stir in the flour and cook for a few minutes to form a
roux. Do not let it darken. Add the fish stock, stirring carefully, and
bring the whole to a boil. Reduce the heat and simmer 15 minutes, stirring
until it thickens. Combine the cream, egg, and 1/2 cup of the hot stock and
whip together. Stir this mixture back into the pot. Turn the heat to low
and add the remaining ingredients, except the crawfish, rice, and parsley.
Keep warm until you are about to serve. Then stir in the crawfish, heat for
a moment, and serve over the rice with a parsley garnish.
I enjoy a glass of cold dry white wine and a green salad with my Newburg.
Anything else would be too rich.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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