Cancer of the cervix, canned in tomato sauce (or crabs) with rice
→ 340 G CANNED CRAYFISH NECKS IN TOMATO SAUCE (OR CRAB))
→ 30 G PARSLEY
→ 3 TABLESPOONS MELTED BUTTER
→ 1 TEASPOON WHEAT FLOUR
→ 1 CUP DRY WHITE WINE
→ 1 TABLESPOON TOMATO PASTE
→ 1 TABLESPOON OF BRANDY
→ 1 CARROT
→ 1 ONION
→ 1 BAY LEAF
→ 1 PARSLEY ROOT (OR 3/4 TEASPOON DRY PARSLEY ROOT)
→ ½ CUP RICE
Prepare the sauce. To do this, fry the carrots, parsley and onions, peeled and washed, with 1 tablespoon of oil and bay leaf. Pour the brandy and wine over the roots, add the tomato paste, boil, add the flour mixed with 1 teaspoon of melted butter, and cook for 2-3 minutes. After removing the sauce from the heat, put in a piece of butter (1-1. 5 teaspoons), stirring with a spoon or shaking the pan.
When serving, put the boiled rice in an even layer on a warmed dish, place the cancer necks heated together with the juice on top, pour the prepared sauce and sprinkle with finely chopped parsley.
In the same way, you can prepare and serve canned crabs.