| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs, Dairy |
Cajun |
Soups, Cajun |
1 |
Servings |
INGREDIENTS
| 1 |
|
Leek, sliced |
| 8 |
|
Ribs celery, diced |
| 2 |
tb |
Flour |
|
|
Pinch of oregano |
| 1 |
qt |
Fish stock |
| 1/2 |
lb |
Crabmeat |
| 1 |
ts |
Worcestershire sauce |
| 2 |
|
Egg yolks, beaten |
| 1 |
|
Onion, diced |
| 1/4 |
lb |
Butter |
| 1 |
ts |
Tomato paste |
| 1 |
qt |
Chicken broth |
| 4 |
oz |
Crab roe |
| 4 |
tb |
Sherry |
| 1/2 |
pt |
Cream |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Melt butter in saucepan, add vegs., and simmer until tender. Mix flour,
tomato paste and oregano. Stir well, add tovegs. Stir in chicken broth and
fish stock. Boil 30 min., stirring occasionally. To this mixture, add crab
roe, crabmeat, sherry, Worcestershire sauce, salt & pepper. Cook for 5
minutes ONLY. Remove from heat. Add egg yolks and cream. Serve at once.
Makes about 1 gallon.
This is a very old and secretive South Carolina recipe that originated
in Charleston, SC., a city much like that of the history of New Orleans.
The recipe has never before been given out from the original family of the
restaurant first making this dish. Over the years, othe restaurants have
come up with a good likeness of it, but not the original. Here is the
original.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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