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Updated: May 26, 2025
When made tender either by the Chinese method of pounding, or by steeping in vinegar, they serve the purpose of clams but have not the fine flavor. The Hof Brau restaurant is now making a specialty of abalone's, but it takes sentiment to say that one really finds anything extra good in them.
Drop tablespoonfuls of this mixture into hot fat, turn and cook for sufficient time to cook through, then drain on brown paper and serve. Abalone's are a univalve that has been much in vogue among the Chinese but has seldom found place on the tables of restaurants owing to the difficulty in preparing them, as they are tough and insipid under ordinary circumstances.
Pour the bisque quite hot into the tureen in which have been placed the crawfish tails, and send to the table. This is not so difficult as it appears when you are reading it and if you wish to have something extra fine take the necessary time and patience and prepare it. Clams and Abalone's
Under ordinary circumstances the abalone is tough and unpalatable, but after the deft manipulation of Herbert they are tender and make a fine dish, either fried, as chowder or a la Newberg. In addition to abalone's the Hof Brau makes a specialty of little Oregon crawfish.
The specialty of the Hof Brau is abalone's, and they have as a feature this shell fish cooked in several ways. They also have as the chef in charge of the abalone dishes, Herbert, formerly chef for one of the yacht clubs of the coast, who claims to have the only proper recipe for making abalone's tender.
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