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Marguery Saucefish, sauces, seafood, creole 2 each eggs yolks 1/2 each juice of lemon 1 tablespoon water 20 each shrimp,cooked,chopped 1/2 cup mushrooms,sliced 1 cup butter,melted 1 teaspoon flour 1 single paprika 1/2 lb crabmeat,cooked 1/4 cup oyster liquor 1. Over hot (not boiling) water in double boiler, beat egg yolks with whisk until fluffy. 2. Very slowly pour melted butter into yolks, whisking until thick. 3. Add lemon juice, flour, water, paprika, shrimp, crabmeat, mushrooms and oyster liquor; heat. Season to taste.
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