| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Emlive07 |
8 |
servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 2 |
c |
Heavy cream |
| 1 |
|
Garlic head; split in half |
| 4 |
|
Egg yolks |
| 2 |
tb |
Minced shallots |
| 1/4 |
c |
Cognac |
| 1 |
pn |
Cayenne pepper |
| 1 |
lb |
Crab meat; picked over |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
|
|
Champagne Sabayon I; see * Note |
| 1 |
tb |
Parsley |
|
|
Finely-chopped red onions |
|
|
Finely-chopped hard-boiled egg whites |
|
|
Finely-chopped hard-boiled egg yolks |
|
|
Capers; drained |
|
|
Caviar |
INSTRUCTIONS
* Note: See the "Champagne Sabayon I" recipe which is included in this
collection.
Preheat the oven to 350 degrees. Grease eight 4-ounce ramekins with butter.
In a sauce pot, bring the cream and garlic up to a simmer. Simmer for 3 to
4 minutes. Remove the garlic. In a mixing bowl, whisk the egg yolks
together. Temper the cream into the yolks. Stir in the shallots, Cognac,
cayenne, and crab meat. Season with salt and pepper. Place the ramekins in
an oven proof baking pan. Ladle the mixture into the prepared ramekins.
Fill the baking pan with water until it comes 2/3 of the way up the
ramekins. Bake for 30 minutes or until the custard has set. Remove from the
oven. Using a knife gently loosen the custard from the ramekin and invert
onto the serving plates. Drizzle each plate with the Champagne Sabayon.
Garnish with the traditional garnishes and caviar This recipe yields 8
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B21 broadcast 04-03-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-16-1998
Recipe by: Emeril Lagasse
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