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Partan bree

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Title: Partan bree  
Author: World Heritage Encyclopedia
Language: English
Subject: Scottish cuisine
Publisher: World Heritage Encyclopedia

Partan bree

Partan bree
Type Soup
Place of origin Scotland
Main ingredients Crab, rice, stock, milk or cream
Cookbook:Partan breeĀ 

Partan Bree is a seafood speciality from north-eastern Scotland, where much of the country's fishing fleet is based. Its name derives from its ingredients, partan being the Gaelic and Scots for crab and bree a Scots term for soup (lit. brew).



1 large boiled crab
3 oz long grain rice
1 pint chicken stock
1 pint milk
quarter pint single cream
half teaspoon anchovy essence
salt and pepper

Remove all the meat from the crab and set aside the flesh from the large claws. In a pan, boil the rice in the milk until soft but make sure not to over cook. Add the crab meat (except for the claws), and rub the mixture through a sieve into a clean pan. Bring to the boil gradually, stirring in the chicken stock. Remove from the heat and add the anchovy essence, the meat from the claws and salt and pepper to taste. Reheat but do not boil. Stir in the cream and when hot serve immediately.

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