| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Salads, Seafood, Masterchefs, Frisco, Tmr | 6 | Servings | |
INGREDIENTS
| 6 | Crayfish tails | |
| 10 | Spinach, leaves | |
| 1 | Endive, head | |
| 1/2 | c | Beans, small, green, blanched |
| 1 | md | Tomato, diced |
| 2 | Shallots, chopped | |
| 1 | bn | Chervil, chopped |
| 1 | pn | Tarragon |
| Vinaigrette, Hazelnut Oil * | ||
| Salt | ||
| Pepper | ||
| 10 | Basil, leaves |
INSTRUCTIONS
* Vinaigrette of Hazelnut oil is prepared with 1 part vinegar to 4 parts oil, mustard, salt and pepper to taste.) Boil the crayfish tails and cool. Place spinach, endive, and blanched beans in a large bowl. Add tomato, shallots, chervil, and tarragon. Add crayfish tails and sprinkle with hazelnut oil, salt and pepper. Mix well and set aside. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”