Sea Food Chowder

Ingredients

• one cup milk
• one-half cup thick cream
• one-half teaspoon celery seed
• peeling cut in long strips of one lemon
• yolk of two hard boiled eggs
• one can Japanese crab meat
• one can lobster
• one can shrimp
• heaping teaspoon butter
• A little hot milk should be at hand to thin if necessary.
• Just before serving stir in one raw egg yolk.

Method

1. 1

   Make a cream sauce with milk and thick cream.

2. 2

   Add celery seed, lemon peel, and yolk of hard boiled eggs.

3. 3

   In another pan, heat butter and add crab, lobster, and shrimp.

4. 4

   Combine and adjust consistency with hot milk.

5. 5

   Stir in raw egg yolk before serving.

Nutrition per serving

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 1. The excerpt below is the record exactly as published.

SEA FOOD CHOWDER Make a cream sauce out of one cup milk and one-half cup thick cream. Add one-half teaspoon celery seed; peeling cut in long strips of one lemon (remove this before serving) ; yolk of two hard boiled eggs; little sherry if possible. In another sauce pan put heaping teaspoon butter; one can Japanese crab meat; one can lobster; one can shrimp. Let heat in butter and combine to the desired consistency. A little hot milk should. be at hand to thin if necessary. Just before serving stir in one raw egg yolk.

Cook this with the app: pantry check, scaling, and the assistant.