| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood, Pies |
6 |
Servings |
INGREDIENTS
|
|
Waldine Van Geffen VGHC42A |
| 2 |
|
9" Pie crusts |
| 1/2 |
c |
Butter |
| 1/4 |
c |
Flour |
| 1 |
c |
Onion — chopped |
| 2 |
ts |
Garlic — finely minced |
| 13 |
c |
Green pepper — chopped |
| 2 |
tb |
Celery — chopped |
| 3 |
tb |
Parsley — minced |
| 1/2 |
c |
Green onion tops — slice |
|
|
Thin |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Black pepper |
| 1/4 |
c |
Heavy cream |
| 2 |
tb |
Brandy |
| 2 |
lb |
Crawfish |
INSTRUCTIONS
Melt butter over low heat in a large skillet. Gradually add flour and cook
slowly, stirring constantly until a very light roux begins to form. Add
veggies and continue to cook, stirring until veggies are very soft. Add
salt, brand, pepper and cream. Mix gently but thoroughly and cook for 3
additional minutes over low heat, then add crawfish tails and cook for 10
minutes or until tender. Remove from heat. Cool. Spoon cooled filling into
unbaked pastry shell. Place a top crust over filled pie. Moisten and seal
edges. Flute as desired. Cut 6 slits in the top crust, then bake at 350~
for 25-30 minutes or until crust is golden brown. Cool and serve. (wrv)
Recipe By :
From: [email protected] Date: Tue, 22 Mar 94 06:05:57 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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