Or So
1 cups of crabmeat
1 cup of pureed shrimp
2 cups of minced goeduck snouts
1 cup of minced catfish
4 cups of mushrooms (chopped fine)
2 tablespoons of cayenne
1/2 cup of lemon juice
6 T of chopped dill
3 tablespoons of tarragon
2 teaspoons of celery seeds
6 T garlic (crushed)
3/4 cups of olive oil
3/4 cups of flour
1 cup of minced onion
1/2 cup of yellow bell pepper
2 cups of heavy cream
2 cups of chicken stock
6 egg whites beaten (with peaks)
make a roux with flour olive oil, add onions, bell pepper, celery seeds, garlic and mushrooms,
when the roux becomes brown, remove from stove add 2 cups of chicken stock, allow to cool slightly, add heavy cream and sit aside. add crab, fish, snouts, and shrimps. Season with, lemon juice cayenne, tarragon , and dill.
add egg whites, fold into the fishy mixture. bake in buttered rami cans: serve with a vodka, lemon, buttery, dill hollandaise.
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