Text 9998, 61 rader
Skriven 2008-07-02 09:01:00 av Michael Loo
     Kommentar till en text av JANIS KRACHT
Ärende: Fusion 547
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 JK> Oh, yes, they can be nasty.  I'm hoping the next news I hear is that
 JK> things  are resolved.. they did find it in her small intestine for
 JK> sure, and she's  been on a liquid diet.

I hope that works out and that surgery isn't necessary.

 JK> I've only heard good things about the place so far.. but the expense
 JK> is a bit  much I thought.
 
Yep. Sometimes I spend that on dinner, but I'm likely
to live for a week on shortbreads and chocolate kiped
from the airport lounge and salvaged crackers from other
people's soup to save up for it. Not too long ago I
spent a vast amount on a fancy dinner (three digits,
eating alone), and then when we went to Bernie's Dining
Depot, five of us spent almost that exact amount for
more than we could eat of quite good food, with three
or so meals' worth of leftovers taken home as well.

Ham and oyster pie
cat: main
servings: 6

pastry for two-crust 9" pie
3 Tb butter
3 Tb flour
1 pt oysters, drained, liquor reserved
heavy cream
s, p
1 pn ground mace
3/4 c grated Swiss cheese
1 1/2 c minced country ham
1 egg beaten
1 Tb water

Line pie pan with bottom crust. Prebake
crust halfway.

Oven at 375F.

Measure oyster liquor; make up to 2 1/4 c
with heavy cream.

Make a roux; whisk in cream mixture. Bring
to a boil. Season. Stir in cheese to melt.

Arrange ham and oysters in pie pan. Pour
in sauce.

Roll out top crust and fit over pie, crimping
edges. Vent top crust. Make an egg wash and
brush it over top crust. Bake 45 min or until
golden brown.

John Shields. Chesapeake Bay Cookbook


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