---------- Recipe via Meal-Master (tm) vv7.04
Title: GREEN MAYONNAISE
Categories: RaceNet, Sauces, Fish
Servings: 4
2 c Mayonnaise 2 tb Parsley chopped
1 tb Chives chopped 1 tb Tarragon leaves chopped
1 ts Chervil chopped 1 ts Dill weed chopped
All seasonings should be chopped fine. Combine all ingredients and mix
well. Let stand in refrigerater for 2 hours before serving. Best with
salmon.
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---------- Recipe via Meal-Master (tm) vv7.04
Title: Seafood Tartar Sauce
Categories: RaceNet, Cajun, Sauce, Seafood
Servings: 10
4 c Mayonnaise 1 c Parsley, chopped fine
1 c Sweet relish,chopped&drained Dash, Lea & Perrins
1 c Chow chow (sour)drained Bunch green onions, chopped
Louisiana hot sauce (dash) 1 Medium onion, chopped fine
Mix all ingredients well and refrigerate overnight for best flavour. This
can be used on all seafood. Sauce can be stored in the refrigerator for
some time.
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---------- Recipe via Meal-Master (tm) vv7.04
Title: Herb Butter For Fish
Categories: RaceNet/UnitedNet, Fish, Sauces, Seafood
Servings: 6
1 ts Chopped tarragon 1 ts Ground white pepper, or more
1 ts Chopped thyme (or dbl. amt.) 1 tb Chopped parsley
1 ts Chopped dill 2 tb Lemon juice
1 ts Salt; or more to taste 6 tb Butter; room temperature
Serve with any grilled or baked fish. Bake fish at 500F or under broiler 5
min. per half-inch thickness. Blend all ingredients until butter is
smooth. Scrap into bowl and serve at room temperature as dolloping over
fish.
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------------- Recipe Extracted from Meall-Master (tm) v6.14 ------------------
Title: Sauce Nantua (Grimsdale)
Categories: Sauces Seafood Ed Untried
Servings: 4
1 c Bechamel Sauce*
1/4 c light cream, scalded
2 T bls Lobster Butter (see below)
Makes about 1 cup
****** Ingredients ******
Extra cooked lobster meat, shredded
1 ea -2 lobster shells
1 T bl lobster meat
Lobster coral
2 T bls butter
2 T bls water
****** Directions ******
Begin by making the Lobster Butter; use a mortar and pestle to crush
the shells, meat and coral with butter until shells are almost
powdered.
Add lobster mixture to top of double boiler over simmering water
with 2 Tbls of water. Cook fro 20 mins, stirring occasionally.
Strain the a fine sieve into a small bowl, cover with plastic wrap and
refrigerate until firm; the butter rises to the surface and
solidifies. Store butter until ready to use.
To make sauce, heat Bechamel Sauce in top of double boiler over
simmering water; fold in cream. Meanwhile, melt Lobster Butter over
low heat. Add to sauce with extra lobster meat. Serve hot with boiled
lobster or other seafood.
(How to Make Bechamel Sauce)
3 c milk
1/3 c butter
2 T bls grated onion
1/3 c all-purpose flour
2 ea sprigs fresh parsley
6 ea black peppercorns
Pinch of freshly grated nutmeg
Warm milk in a saucepan over very low heat. Meanwhile, melt butter in
another heavy-based saucepan and add onion.
Sauce onion until golden; do not allow to brown. Stir in flour and
cook over low heat for 3 mins or until bubbly. Gradually add milk,
whisking constantly.
Cook until sauce thicken; add parsley, peppercorns, nutmeg and salt.
Keep heat very low and continue cooking 20-25 mins, uncovered,
stirring frequently. Thin with a little extra milk, if desired.
Strain through a fine sieve.
-The Book of Sauces, Gordon Grimsdale
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------------- Recipe Extracted from Meall-Master (tm) v6.14 ------------------
Title: Newburg Sauce
Categories: Lobster Shrimp Seafood Sauce
Servings: 4
4 ea tbsp butter
2 ea tbsp flour
1 1/2 ea cups light cream or rich milk
1/4 ea 4 cup sherry
2 ea egg yolks
Note: This sauce is cooked with lobster meat, crab meat or shrimps to
make a heavenly meal. The amount of sauce in the following recipe is
for 2 cups of seafood.
Salt
Paprika
Melt the butter in a good-sized saucepan, blend in the flour and
when that is smooth, slowly add the cream, stirring all the while.
Bring to a boil, still stirring. Season with salt and about 1/2
teaspoon of paprika. Put in the lobster, crab meat or shrimps and cook
for about 10 minutes over a very low fire until the seafood is
thoroughly heated.
If you are not ready to serve the dish yet, keep hot in a double
1 ea egg
yolks lightly with a fork. Pour a little of the hot sauce into the
yolks, stirring as you go. Then put the yolks into the saucepan and
cook for about 2 minutes over a low fire, stirring constantly. Do not
let the sauce actually boil after the yolks are added. Snatch off the
fire, add the sherry, give it a stir, and serve immediately.
Serves 5 to 6.
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------------- Recipe Extracted from Meall-Master (tm) v6.14 ------------------
Title: The Perfect Tuna Casserole
Categories: Casseroles Fish Main Seafood
Servings: 4
1 cn Cream Of Mushroom Soup
1/3 c Milk
6 1/2 oz Tuna; Drained And Flaked *
2 ea Eggs; Hard Boiled, Sliced
1 c Peas; Cooked
1 c Potato Chips; * *
Orig-Servings: 4
* As this is an old recipe, it calls for tuna packed in oil.
** Slightly crumble the potato chips.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat oven to 350 degrees F. Blend soup and milk in 1-quart casserole.
Stir in tuna, eggs, and peas. Bake 20 minutes. Top with chips; bake 10
minutes longer.
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------------- Recipe Extracted from Meall-Master (tm) v6.14 ------------------
Title: He-Man's Tuna Noodle Casserole
Categories: Casseroles Seafood Main
Servings: 4
6 oz Egg Noodles; Medium
2 T Butter
1 cn Cream Of Mushroom Soup
1 c Milk
1/2 c Sour Cream
1/2 ts Salt
1/2 c Onion; Finely Chopped
1/4 c Pimiento; Sliced
1/2 c Green Bell Pepper;Fine Chop
1 c Celery; Chopped
6 1/2 oz Tuna; Drained And Flaked *
15 ea Ritz Crackers; **
1 x Parsley; For Garnish
Orig-Servings: 6
* An additional 3 oz can of Tuna can be added for a meatier casserole.
** Ritz crackers (15 = Half a Stack) should be broken but not crumbled.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Cook noodles in salted water; drain. Coat with butter. Preheat oven to
425 ea 25 degrees F. In a large saucepan, mix soup, milk, sour cream, sa
umb425 onion, pimiento, pepper, and celery. Cook over low heat, stirring
frequently, for 15 minutes. Add tuna. Combine with noodles and pour into
2 ts casserole. Sprinkle top with ritz crackers. Bat 20 to 25
minutes. Granish with parsley before serving.
Makes enough for 6 hungry men.
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