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with fat side up.
Place uncovered in 500° oven for 20 minutes, reduce oven to 325°.
Bake till medium rare (150°) and let roast rest.
Pour stock over onions and drippings, carve the meat and
place the slices in the au jus.



Bisque à l?Enfant

Honor the memory of Grandma with this dish by utilizing her good
silver soup tureen and her great grandchildren (crawfish, crab or
lobster will work just as well, however this dish is classically
made with crawfish).

Stuffed infant heads, stuffed crawfish heads, stuffed crab or lobster shells;
make patties if shell or head is not available
(such as with packaged crawfish, crab, or headless baby).
Flour
oil
onions
bell peppers
garlic salt, pepper, etc.
3 cups chicken stock
2 sticks butter
3 tablespoons oil

First stuff the heads, or make the patties (see index)
then fry or bake.
Set aside to drain on paper towels.
Make a roux with butter, oil and flour,
brown vegetables in the roux, then add chicken stock and
allow to simmer for 20 minutes.
Add the patties or stuffed heads, and some loose crawfish,
lobster, long piglet, or what have you.
Cook on low for 15 minutes, then allow it to set for at least
15 minutes more.
Serve over steamed rice; this dish is very impressive!



Stuffed Cabbage Rolls

Babies really can be found under a cabbage leaf -
or one can arrange for ground beef to be found there instead.

8 large cabbage leaves
1 lb. lean ground newborn human filets, or ground chuck
Onions
peppers
celery
garlic
soy sauce
salt pepper, etc
Olive oil
breadcrumbs
Tomato Gravy (see index)

Boil the cabbage leaves for 2 minutes to soften.
In skillet, brown the meat in a little olive oil,
then add onions, peppers, and celery (all chopped finely)
and season well.
Place in a large bowl and cool.
Add seasoned breadcrumbs and a little of the toma