Oysters lafitte

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
2 larges Egg yolks
1 dash Salt
1 teaspoon Juice, lemon
1 teaspoon Tarragon
½ cup Cream
½ pounds Crabmeat
2 tablespoons Butter, clarified
1 tablespoon Flour
24 eaches Oysters, on the half shell
Salt, rock
2 tablespoons Wine, white
½ pounds Butter
Salt (to taste)
Pepper, white (to taste)

Directions

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

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