Dear Jim, in regard's to this message to me, i will rsvp asap.

 >  Saut‚ the julienne leek in a little butter, add the yabby tails and 
       > Vermouth. Toss frequently until all the liquid has evaporated
and flavoured  > the yabbies which should be half cooked at this stage.
Remove yabbies and    > leeks and set aside to cool. Place one yabby
tail and a little of the leek   > onto a wonton wrapper. Brush the
wrapper around the yabby with egg white     > and set another wonton
skin on top of the yabby squeezing out any gaps.      > Using a round
cutter, cut out a circle keeping the yabby in the centre or    >
alternatively, leave square. Put aside under a damp tea towel until ready  
 > to cook. Lemon myrtle cream sauce: Saut‚ the onion in a little butter
until  > soft. Add the stock and wine and reduce until nearly dry. Add
the cream and  > reduce by half. Strain through a fine strainer, return
to the pan and        > season to taste. Remove from heat, add the lemon
myrtle and whisk in a       > little cold butter before serving.
Garnish: Saut‚ the whole mushrooms and 6  > small limes in a little
butter. Add the sugar,salt and the remainder of the  > limes towards the
end. To finish the dish, drop the ravioli into boiling     > salted
water for 1 1/2 to 2 minutes until the wonton skin edges are al       >
dent‚. Drain and set in a ring on a plate. Pile saut‚ed mushrooms and limes
 > in the centre of the ring and dress with the cream sauce. Top with a
sprig   > of fresh herb. from : http://
www.bushtucker.com.au/glossary.htm Posted to   > FOODWINE Digest by
Abbott MMMMM Cheers, YK Jim ... If we KNEW what we were   > doing it
wouldn't be RESEARCH!!! ___ Blue Wave/386 v2.30 [NR] --- Platinum   >
 > (1:123/140)

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