| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
|
Fresh Bartlett pear |
| 3 |
T |
Fresh lemon juice |
| 1 1/4 |
c |
Water |
| 1 |
|
Bay leaf |
| 1/2 |
t |
Thyme |
| 1/8 |
t |
Celery seed |
| 1/8 |
t |
Garlic salt |
|
|
Few dashes white pepper |
| 1/4 |
c |
Butter |
| 1 1/2 |
T |
Cornstarch |
| 1/4 |
c |
Chopped parsley |
| 1 1/2 |
lb |
Fresh fish fillets: haddock |
|
|
Salmon, halibut or |
|
|
Swordfish |
INSTRUCTIONS
Pare, halve & core pear: cut lengthwise into slices. Coat with lemon
juice & set aside. Combine water, bay leaf, salt, thyme, celery seed,
garlic salt & pepper in saucepan; bring to a boil. Simmer, covered, 10
minutes, strain. Melt butter in same saucepan; blend in cornstarch,
then stir in hot liquid. Cook, stirring; until mixture comes to a boil
& thickens. Mix in pears, along with lemon juice; heat through. Just
before serving, add parsley. Serve over hot cooked fish fillets. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
A Message from our Provider:
“How can a moral wrong be a civil right?”