*  Exported from  MasterCook  *
 Recipe By     : GRIT -- JULY 27, 1997
 Serving Size  : 8    Preparation Time :0:27
 Categories    : Dandelion                        Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ** TIMBALES **
    1      cup           heavy cream
    1 1/2  cups          dandelion greens
      1/2  cup           watercress
    2      ounces        boursin cheese
    5                    eggs
      1/4  cup           grated Parmesan cheese
      1/4  cup           fresh chives, -- chopped
    3      tablespoons   chicken glace (concentrated meat -- extrat)
                         ** ETOUFFEE **
    3      tablespoons   olive oil
    1      medium        onion, finely chopped
    1                    red pepper, finely chopped
    1                    yellow pepper, finely chopped
    3                    stalks celery, finely chopped
    2                    bay leaves
      1/2  cup           chicken stock
    1      teaspoon      fresh thyme leaves
    1      teaspoon      tabasco sauce
    1      teaspoon      Worcestershire sauce
    4                    fresh tomatoes, -- chopped
      1/4  cup           watercress
      1/4  cup           dandelion greens
      1/4  cup           Italian parsley, -- chopped
    1      pound         cooked crayfish tail meat
                         whole cooked crayfish, -- for garnish
 (Timbales = French method of preparing food by cooking and serving in
 rounded pastry crust). 
 In food processor, blend dandelion greens, watercress, chicken glace and
 boursin until smooth.  In a separate bowl, combine eggs and cream; beat
 for 1 minute at medium speed.  Fold dandeloin mixture into egg mixture. 
 Add Parmesan cheese, chives, salt and pepper to taste, and blend well. 
 Preheat oven to 350.  Grease eight (4-oz.) ramekins (inividual baking
 dishes) and divide blended mixture evenly between them.  Place ramekins
 in roasting pan and fill pan halfway up sides of ramekins.  Place in
 preheated oven and bake for 45 minutes.  Remove ramekins from water bath;
 let rest for about 5 minutes, then invert onto plates. 
 (Etouffee = (Cajun dish of either shrimp or crayfish cooked with onions,
 peppers and sometimes tomatoes, usually in a roux of butter and flour). 
 Heat oil in Dutch oven; add ingredients, reserving crayfish, watercress,
 dandeloins and parsley.  Cook on medium high heat until vegetables are
 soft and tomatoes have cooked down, about 20 minutes.  Add crayfish tail
 meat and chopped greens, remove from heat and stir to mix well.  Let
 temperature cool for aout 10 minute, then spoon around timbales.  Garnish
 with reserved whole crayfish and serve.  This dish may be served warm or
 chilled.  Makes eight servings. 
 Typed by Ethel Snyder <essie49@juno.com>
 Typed August 23, 1997 
                    - - - - - - - - - - - - - - - - - -