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One good-sized onion, one tomato, one sweet pepper, one teaspoonful of butter, one teaspoonful of flour, half a glass of sherry, a pinch of rosemary, one clove of garlic, paprika, salt and minionette pepper. Soak the crab meat in the sherry two hours before cooking. Chop fine the onion, sweet pepper and tomato with the rosemary.
Mince or cut into small dice a carrot, an onion, one head of celery and a few parsley roots, and to these add a bay leaf, a sprig of thyme, a little minionette pepper and two ounces of butter. Put these ingredients into a stewpan and fry them ten minutes, then throw in the crawfish and pour on them half a bottle of French white wine.
Mash the clove of garlic, rubbing thoroughly in a mortar and on this put the butter and flour, mixing well together, and gradually adding the salt and minionette pepper, and stir in two tablespoonfuls of cream. Heat this in a stewpan and when simmering add the sherry and crab meat and let all cook together with a slow fire for eight minutes.
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