1. Cook the asparague and cool in cold water. Reserve.
2. Prepare the sauce by boiling the lemon juice with 1/4 cup water and the
shallots. Let simmer until the liquid is completely evaporated. Add the
cream and let boil until thick. Whisk in the butter cut into cubes, keeping
the pan over the heat. Remove when the butter is melted. Season with salt
and pepper, add chopped dill.
3. Reheat the asparagus by pouring boiling water on towel into which the
separated asparagus have been placed.
4. If using crabmeat, place the crabmeat in a small pan with 1/2 of the
butter sauce and heat. Do not allow to boil.
5. Make a Pate A Chou.
6. Cut each choux in half. Place some crabmeat in the bottom of each and
place 3 asparagus spears on top. Cover with some lemon butter sauce and
place the top of the choux on to cover.
Posted to EAT-L Digest 03 Sep 96
Date: Tue, 3 Sep 1996 22:17:16 -465800
From: Terry Pogue <tpogue@IDS2.IDSONLINE.COM>
A Message from our Provider:
“Have you thanked God today?”
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