Recipe - Crawfish Risotto

1 One half cup Crayfish meat (or lobster as
a substitute)
1 cup Long rice (long grain)
4 ounce Bacon
1 One half cup White sauce
18 Oysters, beaded
One half teaspoon Salt
2 tablespoon Dry sherry
One half Doz Tomatoes, halved
3 Lemons, cut or sliced up
Parsley

1. Cut the bacon up and fry. Keep hot in oven

2. Use a little of the bacon fat to fry the rice. Stir the rice as it is
frying and fry until brown.

3. Add four cups of boiling water and the salt and cook the rice until it
is tender. Drain away the water and keep the rice hot in the oven.

4. Make a white sauce and add the sherry. Then mix in the crayfish and
oysters and add salt and pepper to taste.

5. Serve on a large plate with the crayfish in the middle and the tomato
and lemon slices interspersed with parsley around the edge. Serves 4

SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd,
PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY:
Jim Bodle 5/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini