artichaud dieppoise!

Categories
Appetizers
Yield
1 servings
MeasureIngredient
½ tablespoon Oil
2 tablespoons Green Onions(Chopped)
1 ounce Crabmeat
1 ounce Cream (Heavy - 32% M.F.)
½ teaspoon Italian Herbs
Egg Yolk
2 ounces Butter (Melted)
  Cayenne Pepper to taste
Artichoke Bottom (cooked)
¼ cup Mushrooms (Sliced)
1 ounce White Wine
1 pinch Salt & White Pepper
3 tablespoons Hollandaise-recipe to follow
½ teaspoon White Wine
⅛ teaspoon Lemon Juice

SAUCE HOLLANDAISE

Heat oil in a fry pan. Add onions, artichoke and mushrooms and saute until softened. Add crab, wine and herbs, cook over medium heat until wine has reduced by ⅔. Add cream and cook until sauce thickens to sauce consistency. Season with salt and white pepper.

Sauce Hollandaise

Place egg yolk in a stainless steel bowl, add wine. Place bowl over pot of water, rolling at a gentle simmer. Whisk mixture constantly until it starts to thicken. Remove bowl from heat, and SLOWLY whisk in melted butter. Finish with lemon juice.

Assembly:

Place Artichoke bottom in center of plate. Fill with crab mixture.

Spoon hollandaise sauce over top. Brown with broiler in oven, if desired.

Submitted By JIM WELLER On 11-24-95

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