Ingredients
- 1 c. creme fraiche
- 1 Tbsp. fresh lemon juice plus
- 1 tsp fresh lemon juice
- 1Â 1/2 tsp chopped fresh tarragon
- 8 lrg Large eggs
- 2 tsp herbes de Provence
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 8 ounce jumbo lump crabmeat picked over
- Â Â for cartilage
- 1 tsp chopped fresh parsley
- 2 Tbsp. unsalted butter
- 3 x artichoke hearts trimmed. and
- Â Â thinly sliced
- 8 ounce Saint Andre cheese rind removed,
- Â Â and sliced thinly
- Â Â (or possibly other triple-creme cheese)
- 2 ounce sevruga or possibly osetra caviar
- 8 slc toasted brioche
Description
Preheat The Oven To 200 Degrees. In A Small Bowl Whisk Together The Creme Fraiche With 1 Tbsp. Of The Lemon Juice, 1/2 Tsp. Of The Tarragon, And A Healthy Pinch Of Salt. Set Aside.…
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