| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood |
|
Antony’s, Scotland |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Rice |
| 1 |
pt |
Milk |
| 1 |
lg |
Boiled crab |
| 1 |
pt |
Fish stock |
| 1 |
ds |
Anchovy essence |
| 1 |
ds |
Tabasco |
| 1 |
pn |
Cayenne |
|
|
Salt and pepper |
| 3/4 |
pt |
Cream |
INSTRUCTIONS
Remove the meat from the crab and set aside. Keep the white and brown meat
separate. Boil the rice in the milk until it is soft. Sieve the rice, milk
and brown crab meat.
Stir in the stock, anchovy essence, Tabasco and seasoning into the
pre-cooked rice and milk. Bring gently to the boil and add a pinch of
cayenne and the cream. liquidize and pass through a fine sieve.
Serve with the kedgeree.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”