Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Crayfish meat (or lobster as 1/2 ts Salt
-a substitute) 2 tb Dry sherry
1 c Long rice (long grain) 1/2 Doz Tomatoes, halved
4 oz Bacon 3 Lemons, sliced
1 1/2 c White sauce Parsley
18 Oysters, beaded

1. Cut the bacon up and fry. Keep hot in oven

2. Use a little of the bacon fat to fry the rice. Stir the rice as it
is frying and fry until brown.

3. Add four cups of boiling water and the salt and cook the rice
until it is tender. Drain away the water and keep the rice hot in the
oven.

4. Make a white sauce and add the sherry. Then mix in the crayfish and
oysters and add salt and pepper to taste.

5. Serve on a large plate with the crayfish in the middle and the
tomato and lemon slices interspersed with parsley around the edge.
Serves 4

SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty
Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
SHARED BY: Jim Bodle 5/93

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