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Recipe by: amoza
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See below ingredients and instructions of the recipe
------------------GARLIC ONION CREAM SAUCE-----------------------
2 tb Butter, clarified
1 ea Garlic, clove
1 tb Onion, green, minced
1 ea 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 ea Oysters, on the half shell
Salt, rock
------------------WINE AND TARRAGON SAUCE-----------------------
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)
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
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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