🚀 go-pugleaf

the meat.
Grease a baking pan, and fill with a thick bed of onions, 
   celery, green onions, and parsley. 
Place roast on top with fat side up. 
Place uncovered in 500� oven for 20 minutes, reduce oven to 325�. 
Bake till medium rare (150�) and let roast rest. 
Pour stock over onions and drippings, carve the meat and 
   place the slices in the au jus.



Bisque � l?Enfant

Honor the memory of Grandma with this dish by utilizing her good 
silver soup tureen and her great grandchildren (crawfish, crab or 
lobster will work just as well, however this dish is classically 
made with crawfish).

Stuffed infant heads, stuffed crawfish heads, stuffed crab or lobster shells; 
   make patties if shell or head is not available 
   (such as with packaged crawfish, crab, or headless baby).
Flour
oil
onions
bell peppers
garlic salt, pepper, etc.
3 cups chicken stock
2 sticks butter
3 tablespoons oil

First stuff the heads, or make the patties (see index) 
   then fry or bake.  
Set aside to drain on paper towels.
Make a roux with butter, oil and flour, 
   brown vegetables in the roux, then add chicken stock and 
   allow to simmer for 20 minutes. 
Add the patties or stuffed heads, and some loose crawfish, 
   lobster, long piglet, or what have you. 
Cook on low for 15 minutes, then allow it to set for at least 
   15 minutes more. 
Serve over steamed rice; this dish is very impressive! 



Stuffed Cabbage