Garlic Onion Cream Sauce - Great Chefs

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Title: Garlic Onion Cream Sauce - Great Chefs
Yield: 4 Servings
Categories: Sauces


2 tb Butter, clarified
1 Garlic, clove
1 tb Onion, green, minced
1 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 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

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

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