| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats, Eggs |
New Orleans |
Appetizers, Seafood, Masterchefs, Norleans, Ver |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter, clarified |
| 1 |
|
Garlic, clove |
| 1 |
tb |
Onion, green, minced |
| 1 |
|
Shallot, minced |
| 1 |
ts |
Dill weed |
| 1/2 |
c |
Wine, white |
| 1/2 |
c |
Cream |
| 1/2 |
lb |
Crabmeat |
| 2 |
tb |
Butter, clarified |
| 1 |
tb |
Flour |
| 24 |
|
Oysters, on the half shell |
|
|
Salt, rock |
| 2 |
lg |
Egg yolks |
| 1 |
ds |
Salt |
| 1 |
ts |
Juice, lemon |
| 1 |
ts |
Tarragon |
| 2 |
tb |
Wine, white |
| 1/2 |
lb |
Butter |
|
|
Salt (to taste) |
|
|
Pepper, white (to taste) |
INSTRUCTIONS
GARLIC ONION CREAM SAUCE
WINE AND TARRAGON SAUCE
Garlic Onion Cream Sauce : ==========================
Heat the butter in a skillet and add garlic, green onion, shallot and
dill. Cook for 2 minutes and add white wine and cream. Reduce until
thickened.
In another pan, saute the crabmeat in an ounce of clarified butter
until hot, then add the crabmeat to the cream mixture.
Add combined flour and melted butter.
Wine and Tarragon Sauce: ========================
Carefully cook the egg yolks with a dash of salt and lemon juice,
stirring all the while.
Reduce the wine and tarragon to a paste and add.
Drizzle in butter until the sauce is thick and emulsified. Taste and
correct seasoning with salt and white pepper.
Oysters: ========
Put the oysters on a bed of rock salt and place them under a broiler
for 30 seconds.
After thirty seconds, take them out of the broiler and spread on the
cream sauce. Top with the second sauce and then broil until brown.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gunter Preuss, Versailles Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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