Ingredients
- 4 lrg Artichoke hearts, cooked
- 110 gm Crab meat, (4oz)
- 225 gm Shrimps, (8oz)
- 225 gm Clarified butter, (8oz)
- 2 x Egg yolks
- 2 tsp Fresh tarragon, minced
- 1 tsp White wine vinegar
- 2 x Tomato concasse
- 290 ml Clear stock, (1/2 pint)
- Â Â Juice 1/2 lemon
- Â Â Curly endive lettuce and dressing
- Â Â Salt and pepper
Description
Put The Artichoke Hearts On The Stove To Reheat. Sweat The Crab Meat And Shrimps Together In Some Butter. For The Sauce: Beat The Egg Yolks Over Water With The Lemon Juice. Slowly…
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