Recipe - Garlic Onion Cream Sauce - Great Chefs

2 tablespoon Butter, clarified
1 Garlic, clove
1 tablespoon Onion, green, minced
1 Shallot, minced
1 teaspoon Dill weed
One half cup Wine, white
One half cup Cream
One half pound Crabmeat
2 tablespoon Butter, clarified
1 tablespoon Flour
24 Oysters, on the half shell
Salt, rock

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, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Gunter Preuss, Versailles Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini