| 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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