God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
God has a higher standard for our speech than simply “not swearing.” What does He want from us? Is it acceptable to use slang that substitutes euphemisms for profanity?
You must keep your memory clean and pure, as it were a wedlock chamber, from all strange thoughts, fancies and imaginations, and it must be trimmed and adorned with holy meditations and virtues of Christ’s holy crucified life and passion: That God may continually and ever rest therein.
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.
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