| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
|
1 |
Servings |
INGREDIENTS
|
|
WALDINE VAN GEFFEN |
| 4 |
T |
Butter |
| 4 |
T |
Flour |
| 6 |
c |
Crawfish milk |
| 2 |
lb |
Crawfish tails |
| 1/2 |
t |
Garlic, minced |
| 1/2 |
c |
Green onions, chopped |
|
|
Cayenne pepper |
|
|
Salt |
| 3/4 |
c |
Dijon mustard |
| 1 |
lb |
Fresh pasta, cook al |
|
|
Dente |
INSTRUCTIONS
CRAWFISH MILK-Soak tails in milk for 1 hour and strain. Melt butter
and add flour. Cook for 5 minutes over medium heat. Add garlic and
cook for 1 minute. Add crawfish milk slowly to make a cream sauce.
Cook until thickens. Add the mustard, cayenne and simmer for 5
minutes. Add crawfish tails and green onions and simmer for 3 more
minutes. Add salt to taste and serve over pasta. Source: Chef Gary
Darling, Semolina's Restaurant, N.O. Recipe By : AnnieMiner From:
Emory!rahul.Net!watson@sunshine.Edate: Fri, 1 Apr 1994 15:04:18 ~0800
(P File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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