)
$6.00 off PER CASE / $1.00 PER UNIT
R. L. Schreiber's seafood bases are:
Don't forget to order these other quality soup base products from Royal Food Service:
| Lobster Base: Royal item #2148 (2.5 lb. Tub) |  |
|---|---|
| Clam Base: Royal item #2152 (2.5 lb. Tub) | |
| Shrimp Base: Royal item $2146 (2.5 lb. Tub) | |
Please contact your Royal sales representative for more information and samples. Promotion runs from April 3, 2013 through May 31, 2013.
Lobster Bisque
1 oz Butter clarified
2 oz Onion, diced fine
2 oz Carrots, diced fine
4 oz Celery, diced fine
1 Bay Leaves, Whole
1/4 tsp Thyme, Whole
3 oz Brandy
6 oz White wine
2 oz Lobster Base (prepared according to package)
1/2 oz Tomato paste
1.5 qt Fish (or chicken) stock
1/2 lb White Sauce Mix (prepared according to package)
1 c Heavy cream
Heat the clarified butter. Saute the onions, carrots, celery, bay leaf and thyme until the onions are transparent.
Flame the brandy.
Mix the white wine, prepared lobster base, tomato paste and simmer for 10 minutes.
Mix the cold chicken stock and prepared white sauce and boil for 5 minutes.
Stir in the other items.
Put in the heavy cream and make a liaison
New England Clam Chowder
3 c Clam Base (prepared according to package)
4 slices Bacon, chopped
1 lb. (about 3 medium) Potatoes, peeled and cut into 1/2-inch chunks
1/4 c Carrot - chopped
1/4 c Onion - chopped
1/4 cup Celery - finely chopped
2 cans (6.5 oz. each) Chopped or minced clams
1/2 tsp Salt
1/2 tsp Worcestershire Sauce
1/4 tsp Pepper, Ground Black
Cook bacon in medium saucepan until crisp; drain.
Reserve 2 tablespoons bacon fat. Return reserved bacon fat to saucepan.
Add potatoes, carrot, onion and celery.
Cook, stirring frequently for 6 to 7 minutes or until potatoes are tender.
Prepare Clam Base; add to potato mixture.
Stir in clams, salt, bacon, Worcestershire sauce and pepper.
Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick.
Serving Size: 4
