INGREDIENTS

INSTRUCTIONS

TIMBALES
ETOUFFEE
(Timbales = French method of preparing food by cooking and serving in
rounded pastry crust). In food processor, blend dandelion greens,
watercress, chicken glace and boursin until smooth. In a separate bowl,
combine eggs and cream; beat for 1 minute at medium speed. Fold dandeloin
mixture into egg mixture. Add Parmesan cheese, chives, salt and pepper to
taste, and blend well. Preheat oven to 350. Grease eight (4-oz.) ramekins
(inividual baking dishes) and divide blended mixture evenly between them.
Place ramekins in roasting pan and fill pan halfway up sides of ramekins.
Place in preheated oven and bake for 45 minutes. Remove ramekins from water
bath; let rest for about 5 minutes, then invert onto plates. (Etouffee =
(Cajun dish of either shrimp or crayfish cooked with onions, peppers and
sometimes tomatoes, usually in a roux of butter and flour). Heat oil in
Dutch oven; add ingredients, reserving crayfish, watercress, dandeloins and
parsley. Cook on medium high heat until vegetables are soft and tomatoes
have cooked down, about 20 minutes. Add crayfish tail meat and chopped
greens, remove from heat and stir to mix well. Let temperature cool for
aout 10 minute, then spoon around timbales. Garnish with reserved whole
crayfish and serve. This dish may be served warm or chilled. Makes eight
servings. Typed by Ethel Snyder <essie49@juno.com> Typed August 23, 1997
Recipe by: GRIT -- JULY 27, 1997 Posted to MC-Recipe Digest V1 #758 by
essie49@juno.com (Ethel R Snyder) on Aug 23, 1997

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