"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Puree Mongole Recipe

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This recipe for Puree Mongole, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Louise Knerly
Added: Friday, October 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of tomato soup
1 can cream of pea soup
1 can milk
1 c. drained crabmeat, fresh (preferably) or canned,
(optional)
1/2 c. sherry (or to taste)

Directions:
Directions:
Combine all ingredients and stir until mixture comes to a boil over a very low heat. Add more milk to thin, if desired and adjust seasonings.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Mom served this a lot at dinner parties. It is quick and easy and always won raves.

 

 

 

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