Abalone In Srambled Eggs
CopyRight @ 1998
This stuff is great, but I would guess that only the French could have come up with it. It is easy make, uses relitively little abalone and tastes really good. The Abalone flavor comes out really well in this dish.
Prepare and pound some Abalone steaks as described in 'Preparing
Abalone'. Use a sharp knife to cut the steaks into strips and then cut
these across. Basically, you are trying to make the pounded Abalone
into the smallest pieces possible. Graters will not work, though I
have not tried a grinder.
You will probably be suprised how well this comes out and how the flavors go together.