Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Oysters Lafitte

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.

From: 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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