| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
|
1 |
Servings |
INGREDIENTS
|
|
WALDINE VAN GEFFEN |
|
|
VGHC42A—– |
| 4 |
tb |
Butter |
| 4 |
tb |
Flour |
| 6 |
c |
Crawfish milk |
| 2 |
lb |
Crawfish tails |
| 1/2 |
ts |
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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