Dear Jim, in regards to this message to me,.

 >  Saut‚ the julienne leek in a little butter, add the yabby tails and 
       > Vermouth.


Aha,.

 > Toss frequently until all the liquid has evaporated and flavoured the
       > yabbies which should be half cooked at this stage.


Aha,.

 > Remove yabbies and leeks and set aside to cool.


Aha, in a cool dry clean place 1 would presume,.

 > Place one yabby tail and a little of the leek onto a wonton wrapper.


Aha, how much is a "little"?,.

 > Brush the wrapper around the yabby with egg white and set another
wonton     > skin on top of the yabby squeezing out any gaps.


Aha, and the more the filling the less the gap,.

 > Using a round cutter, cut out a circle keeping the yabby in the
centre or    > alternatively, leave square.


Or indeed any shape you are willing or able to make it into,.

 > Put aside under a damp tea towel until ready to cook.


Being carefull to keep the damp tea towel damp,.

 > Lemon myrtle cream sauce: Saut‚ the onion in a little butter until soft.


Aha, or a lot of butter if you want the Onion to be soft and flavourless.

 > Add the stock and wine and reduce until nearly dry.


Aha,.

 > Add the cream and reduce by half.


Aha, another thought is the more butter you add the more cream you can add, i think,.

 > Strain through a fine strainer, return to the pan and season to taste.


Aha,.

 > Remove from heat, add the lemon myrtle and whisk in a little cold
butter     > before serving.


Aha,.

 > Garnish: Saut‚ the whole mushrooms and 6 small limes in a little butter.


6 small whole limes?,.

 > Add the sugar, salt and the remainder of the limes towards the end.


Aha,.

 > 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‚.


Aha,.

 > Drain and set in a ring on a plate.


Or any other shape we like?,.

 > Pile saut‚ed mushrooms and limes in the centre of the ring and dress
with    > the cream sauce.


Well or practically naked?,.

 > Top with a sprig of fresh herb.


Any 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!!!


:},.

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