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| Partan Bree |
| ingredients: |
1
large cooked crab
2 oz (50g or ¼ cup) rice
1 pint (600ml or 2½ cups)
milk
1 pint (600ml or 2½ cups)
liquor from boiling the crab
¼ pint (125ml or ¾
cup) single cream
Salt and pepper
Finely chopped chives |
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| method: |
Remove all the meat from the
crab, keeping the claw meat
separate. Cook the rice in a
pan with the milk and water
until tender. Liquidise this
with the brown body meat from
the crab. Add the white meat
and cream and reheat. Add salt
and pepper to taste. If the
partan bree is too thick, you
can add some more milk if required.
Serve garnished with fresh,
green, finely chopped chives.
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| Partan
is the Scots word for a crab and bree
is a liquid in which something edible
has been boiled and left to soak. So
partan bree is crab soup! |
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