Sunday Gazette-Mail from Charleston, West Virginia on July 30, 1972 · Page 127
Get access to this page with a Free Trial
Click to view larger version

Sunday Gazette-Mail from Charleston, West Virginia · Page 127

Charleston, West Virginia
Issue Date:
Sunday, July 30, 1972
Page 127
Start Free Trial

Page 127 article text (OCR)

411 Aboard for Seafood MILFORD, CONN. Dkk Douglass is an experienced yachtsman with a flair for cooking. Yet, he doesn't let the limited confines of his 29-foot contest sloop, Halcyooe, cramp his culinary pursuits. "I Ifte to eat," says Douglass, a marketing research analyst for Getty OH. "And if you like to eat, you go to the trouble to make interesting things." Douglass' seafood crepes dnh is typical of his enterprising seagoing cooking ventures. "It's quite workable," he says, "because the crepes can be made in advance, even frozen for up to a month, and the seafood is always available at any of the towns we anchor near." The Hakyone, usually skimming the waters of Long Island Sound or off Cape Cod, carries the skipper, his wife Judy, and two guests sure to be eating well on crepes, or perhaps a ratatouilte, sauerbrauten or chicken in aspic. Seafood Crepes Batter for Crepes 1 CU P milk 8 eggs, slightly beaten 1 cup flour '/4 teaspoon salt 2 tablespoons melted butter or margarine Seafood Sauce '/3 cup butter or margarine Va cup flour 3 cups scalded milk or light cream 3 /4 teaspoon salt Few grains pepper 3 egg yolks Vs cup sweet sherry 1'/i Ibs. cooked flaked crabmeat or cooked diced lobster or cooked diced shrimp or a combination of any of the three totaling I'/j Ibs. To make the Crepes: Add milk to flour slowly while stirring until smooth and free from lumps. Stir in eggs, salt and melted butter. Use a teflon skillet (7Va inches top diameter) heated and brushed with butter or margarine. For each cr£pe use scant '/4 cup batter, tilting the pan back and forth so that the batter spreads evenly. Cook until batter is set and lightly browned on under side (it is not necessary to turn and cook the other side). Continue until all the batter is used. Makes 20 crepes, 6'/j inches in diameter. To nuke the Sauce: Melt butter; blend in flour; stir over low heat until foaming. Add scalded milk slowly, stir vigorously (preferably with a wire whisk) until thickened and smooth. Add salt and pepper; simmer 5 minutes. Remove from heat. Add 1 egg yolk at a time, beating well after each addition. Add sherry. Cook and stir over low heat for about 2 minutes (do not boil). Add seafood; heat to serving temperature. To serve: Spoon a strip of seafood sauce across center of each crepe; fold edges over. If any sauce is left over it may be spooned over the top of each serving. Makes 10 servings (2 crepes per person). by Beth Merr! man PARADE FOOD EDITOR TESTED IN PARADE-S KITCHEN L ° ng l5lAnd Smmj ^ offers a va " et V ° *«/ood Modes for Dick Douglass PARADE* JULY30,1972

Get full access with a Free Trial

Start Free Trial

What members have found on this page