Chop up 1 c of Langoustine.
Reserve the rest Melt butter in soup pot.
Saute the minced shallots for a few minutes.
Add the chopped Langoustine.
Stir in the flour until smooth.
Cook for a minute stirring constantly.
Lower heat to simmer.
Gradually add sherry, continuing to stir, then gradually add milk as well, whisking til smooth.
Heat the soup on medium low, but do NOT bring to a boil.
Add the rest of the ingredients.
Stir in the langoustine and cook until heated through.
ut not smoking, then saute langoustine tails, turning over once, until
Place ox tail, onions and water in a kettle; bring to boil.
Cover and simmer for 2 hours.
Add potatoes, carrots, tomatoes and salt.
Cover and simmer for 1 more hour.
Serve hot.
Skin beaver tail; wash and put into a pot of water.
Bring to boil.
Add 2 bay leaves and simmer for 2 hours.
Let cool.
Heat oil in skillet.
Cut tail into slices.
Salt and pepper to taste. Roll in flour and fry in hot oil until golden brown.
Really tastes great.
Wash the ox tail well and split in small joints.
Melt the butter in a saucepan; add pieces of tail and when beginning to brown, add the chopped onion.
Fry until the onion is a deep gold, then add stock, carrot and celery (cut in thin slices), thyme, parsley and bay leaf (tied securely together), finely chopped tomatoes and claret.
Season with Worcestershire sauce, peppercorns and salt.
Let it boil.
Serve.
Place the beaver tail in the oven and heat at 350\u00b0 until the skin puffs and peels.
Remove the tail and boil it in lightly salted water until the meat falls away from the bone.
Discard the bone and cut the meat into cubes.
Return the meat to the stock, add the carrots, potatoes, celery and onion.
Add pepper to taste, garlic powder and bay leaf.
Simmer gently until the carrots are tender.
eal chop with the lobster tail leaning off.
the veal
and brown the wrapped Monkfish tail all over.
Cook in
br>Add the browned kangaroo tail (or oxtails) and coat thoroughly
Skin, wash, clean and dry the tail.
Cook in half water and vinegar until it is tender.
Remove it from the pan.
Cut into suitable pieces.
Dip in beaten egg and roll in breadcrumbs.
Fry in hot butter or other fat until a golden brown.
Marinate cubed gator tail in a mixture of buttermilk and beer for 1 hour or overnight.
(Refrigerate.)
Drain; coat with seasoned flour.
Fry in deep fat over medium heat 10 minutes.
Drain and serve.
Saute garlic and shallot in olive oil.
Add wine, lemon juice, capers and fresh basil, stirring constantly, 5 minutes. Add yellow tail and diced tomatoes.
Cook until fish flakes easily with fork.
Lemon Butter: Over low heat in small saucepan, melt margarine or butter and stir in the remaining ingredients; DON'T LET IT BOIL.
Let heat through, then serve immediately.
Broiled Alligator Tail: Lay alligator slices on a flat broiler pan, and place about 6 inches from the heating element.
Broil for 10 to 15 minutes or until done.
Remove the pan from the oven and brush the top of the meat with the lemon-butter sauce, making sure to coat the entire surface.
Serve immediately.
Heat the tail in a moderately warm oven (about 300\u00b0), until the skin puffs and peels off.
Boil until the meat is easily removed from the bone.
Cut meat into cubes, salt and pepper.
Dip into egg and then flour.
Fry in hot oil until golden brown.
Boil gator tail in large pot with black pepper, salt and red pepper until tender.
Place in baking dish.
Arrange potatoes around; dot with butter and bake at 375\u00b0 for about 30 minutes.
rom heat.
Stir in langoustine meat and let stand for
In a large pot of salted water, cook the pasta until just al dente.
Drain and return to the pot.
Cover to keep warm.
Meanwhile, in a large saute pan, heat the oil over medium-high heat.
Add the pancetta and cook until golden brown, 3 to 4 minutes.
To the oil in the pan, add the onions and cook, stirring, for 2 minutes.
Add the garlic and cook, stirring, for 30 seconds.
Add the wine, 3/4 teaspoon salt, red pepper, lemon juice, and langoustines and cook, stirring, until the shellfish are pink and cooked through, about 5 ...
redge shrimp up to the tail and carefully place into frying
part and gently lift the tail meat to rest above the
Cut lobster tail lengthwise along shell to within