Subj : St. Helen 03
To   : All
From : Dave Drum
Date : Fri Jul 30 2021 17:03:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Helen's Bass Cheek Chowder
 Categories: Soups, Seafood, Wine, Pork, Dairy
      Yield: 4 Servings
 
      1 c  Chicken stock
      2 lg Potatoes; diced
    1/2 ts Tarragon
      1 ts Paprika
           Salt & pepper
      2 md Onions; chopped
      1    Rib celery; chopped
      3 sl Bacon; chopped
    1/2 c  Dry white wine
      2 c  Milk
    1/4 c  Butter
      1 c  Largemouth bass cheeks;
           - other fish cheeks can be
           - used
      1 c  Light cream
        pn Cayenne pepper
           Chopped fresh chervil
 
  "The cheeks of a largemouth bass can be quite sizable
  and are known as the fish's "filet mignon" by those in
  the know." The chervil should be added at the last
  moment to get the benefit of its delicate anise flavor.
  This soup is best made a day or two ahead.
  
  In a large soup pot, heat chicken stock, potatoes,
  tarragon, paprika, salt & pepper.
  
  Melt butter in a skillet, and lightly sauté bass cheeks
  (or sole or scallops), onion, celery, and bacon. Add to
  stock mixture. Stir in wine and simmer until potatoes
  are cooked. Do not boil. Add milk and cream slowly,
  stirring constantly; do not boil or it will curdle.
  Add cayenne.
  
  Garnish with chervil.
  
  Variation: Substitute sole or scallops for bass cheeks.
  
  Yield: 4 servings
  
  Recipe from: Helen Shepherd, Lyndhurst, Ontario.
  
  From: http://www.fishsniffer.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... No man needs a vacation so much as the man who has just had one.
--- MultiMail/Win32 v0.49
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.