| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/4 x ca. 450 g | butter or margarine |
| 1 Teelöffel | onion grated |
| 1/2 Tasse | flour |
| 2 Tasse | milk |
| 1/2 Tasse | cream |
| 3 | egg yolks |
| 2 Esslöffel | parsley minced |
| 2 Esslöffel | Chives finely chopped |
| 1/4 Tasse | Sliced canned mushrooms; well drained |
| 1 Teelöffel | Worcestershire Sauce |
| 1/2 Teelöffel | paprika |
| 1 Esslöffel | mustard prepared |
| 3 Esslöffel | sherry |
| 1 x ca. 450 g | Crab meat; well drained |
| 2 | Eggs; hard cooked and chopped |
| | bread crumbs dried |
| | swiss cheese shredded |
|
Melt butter in a saucepan. Stir in the onion and flour. Gradually add the milk and cream, blending well. Cook until thickened, stirring constantly. Remove from the heat and add the egg yolks, one at a time, beating vigorously after each addition. Add parsley, chives, mushrooms, Worcestershire sauce, paprika, mustard and sherry. Gently stir in the crab meat and chopped eggs. Try not to break the crab meat up too much. Pour into individual casseroles or a 1 1/2 quart casserole. Sprinkle with equal parts of crumbs and cheese. Place under the broiler until hot and lightly browned.
|
|
Anmerkungen zum Rezept:
keine |
