2 : 1/ lb Boneless chicken breasts
Flour : Flour and salt
Butter : Butter
1 : cn (3.75-oz) beef consomme
8 : oz Sour cream
Jim : Jim Vorheis
10 : 1/2 oz Consomme
1 : cn Water
8 : oz Bottle clam juice
2 : ts Lemon juice
1/2 : c Whipping cream
1/2 : ts Salt
2 : lb Crawfish, live
3 : qt Water
3 : ts Salt
9 : c Water
1 : md Onion, coarsely chopped
1 : md Leek, white parts,
-- : -- coarsely chopped
1 : md Carrot, coarsely chopped
1/2 : ts Thyme
2 : Bay leaves
Salt : Salt (to taste)
Pepper : Pepper (to taste)
Truffles, : Truffles, coarsely chopped
0: Preheat the oven to 400 degrees
1: In a mixing bowl combine the corn, corn meal, eggs, salt, baking soda, milk, lard and half the cheese
2: Beat well
3: Meanwhile, put the 2 Tbsp
4: of butter in a 1 2-qt casserole (preferably a glazed Mexican earthenware casserole) or a 9-inch skillet
5: Place the casserole in the oven until butter is hot but not brown
6: Immediately pour in the corn bread m ture
7: Sprinkle with remaining cheese and bake 40 minutes
8: FROM: "A Feast Made for Laughter" by Craig Claiborne
9: From *Prodigy's Food and Wine Bulletin Board
10: Posted to Bakery-Shoppe Digest V1 #230 by "Lewis'" <lewises@flatoday
11: infi
12: net> on Sep 11, 1997