Garlic onion cream sauce - great chefs

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter, clarified
1 each Garlic, clove
1 tablespoon Onion, green, minced
1 each Shallot, minced
1 teaspoon Dill weed
½ cup Wine, white
½ cup Cream
½ pounds Crabmeat
2 tablespoons Butter, clarified
1 tablespoon Flour
24 eaches Oysters, on the half shell
Salt, rock

Directions

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.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gunter Preuss, Versailles Restaurant, New Orleans

Related recipes