Name: Marguery Sauce
Ingredients: 2 Eggs yolks; 1/2 Juice of lemon; 1 tb Water; 20 Shrimp,cooked,chopped; 1/2 c Mushrooms,sliced; 1 c Butter,melted; 1 ts Flour; Paprika; 1/2 lb Crabmeat,cooked; 1/4 c Oyster liquor

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Meats		Creole, Fish, Seafood, Sauces	8	Servings

INGREDIENTS

2		Eggs yolks
1/2		Juice of lemon
1	tb	Water
20		Shrimp,cooked,chopped
1/2	c	Mushrooms,sliced
1	c	Butter,melted
1	ts	Flour
		Paprika
1/2	lb	Crabmeat,cooked
1/4	c	Oyster liquor

INSTRUCTIONS

1. Over hot (not boiling) water in double boiler, beat egg yolks with whisk
until fluffy.
2. Very slowly pour melted butter into yolks, whisking until thick.
3. Add lemon juice, flour, water, paprika, shrimp, crabmeat, mushrooms and
oyster liquor; heat. Season to taste.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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