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Saturday, 12 January 2013

Fish Stews-Shellfish Stews



 Oyster Stew -Unthickened
1 pint oysters
      Salt, pepper and paprika
2 Tbsps. butter
1 qt. milk or light cream
Put cleaned oysters, strained oyster liquor, butter, and seasonings into a saucepan and simmer gently until oysters begin to curl at the edges. At the same time, heat the milk, being careful not to scorch it. Add the hot milk to the oysters and oyster liquor and serve at once.
Thickened- To the ingredients given above, add from 4 to 8 Tbsps. white roux and if desired a little onion juice and mace. Scald the oysters in their own liquor. Make a Béchamel Sauce of the milk and roux, and season as desired. Combine the scalded oysters and oyster liquor with the white sauce and serve at once.
Variation
Clam Stew-Use Clams.
Crab Stew
1)      hard-shell crabs      
1 pint light cream
1 Tbsp. butter    
1 qt.       water
1 Tbsp. flour      
Salt and pepper
1 onion
Parsley
Boil the crabs. Remove the meat and sauté it in butter with one small onion. Cook until the onion is quite brown. Add flour to make a roux, salt, pepper and cook a little longer. Add water and minced parsley. Simmer ten minutes, add milk, and reheat.
©Al (Alex-Alexander) D. Girvan. All rights reserved.

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