MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Oysters Lafitte
  Categories: Appetizers, Seafood, Masterchefs, Norleans, Ver
       Yield: 4 servings
  
 MMMMM------------------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
 
 MMMMM------------------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.
   
        Source: Great Chefs of New Orleans, Tele-record Productions - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chef Gunter Preuss, Versailles Restaurant, New Orleans
  
 MMMMM

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