Seafood Supreme
|
| here is a dish you can save the fat you skim from making chicken stock for |
| (freeze it until needed). or boil a chicken and use the fat from the stock |
| for this dish. reduce the stock for use below. |
| |
| perfect for luncheon, dinner or cocktail party |
| |
| yield: 25 dinner servings, 75 to 100 cocktail servings |
| |
| 1 cup | chicken fat |
| 2 cup | flour (1 pint) |
| 1 pint | concentrated chicken stock |
| | table salt, to taste |
| | black pepper, to taste |
| 1/4 cup | sherry |
| | juice of 1 large fresh lemon |
| 2-1/2 lb. | lump crabmeat |
| 2-1/2 lb. | lobster meat |
| 2-1/2 lb. | shrimp, cleaned |
| 9 large | eggs, hard boiled (5 minutes), shelled, chopped |
| |
| in a large dutch oven, over slow heat, heat chicken fat (add butter, if |
| you don't have quite enough) and brown flour slowly, to make a roux. roux |
| should be medium brown at least. add chicken stock, stirring in well. |
| season sauce with salt, black pepper, sherry and lemon juice. add seafood. |
| add chopped eggs. mix lightly. keep warm in oven or in chafing dish. serve |
| in timbales (molds). use large timbales for dinner or bite-size timbales |
| for cocktail party. |
| |
| a taste of georgia, p. o. box 1433, newnan ga 30264 |
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| (ID: 12929) Mirror: rec.food.recipes: Sat, May 3, 2003 |