ee EA it acaaar all
es Brenton

SE EE TT ee ee ea TS ed OI i Oe RM eS RS ee CE eC LEE RNR Ae OT et et ec OO OREO See Se REET Ne ROMS Rene BBE eR AE Wee Segre tea. Pa ee ae Ge es pe eee
ee a * ee 4 Ne, P a ne eS 2eanee te fn ee $ (ee emcee ee A : eae eos 5; . ape. ‘ sy ee

64

CREPES AU CRAB A MA FACON

lb fresh crabmeat (about 3 seven inch male crabs)

large white BUEHEOOMS sliced bacco & each Slice halfed

tbsp butter

tsp finely chopped green onion -use white part only

tbsp tomato paste

10 oz of heavy (whipping) cream

salt & wnite pepper to taste

2 egg yoks

1 tsp each o£ fresh chopped parsley & fresh chopped chives

2 tsp arrowroot flour dissolved in a bit of dry white wine
to thicken sauce if necessary :

1 tbsp good French Cognac - optional

NNW OF

In a heavy saucepan melt the butter, add mushrooms & cook for five
minutes, Add onion & cook until liquia given off evaporates. Add
tomato paste and cook three minutes Longer. Pour S of of heavy
cream and heat thoroughly. Add crabmeat (having cut up any large
pieces) and season with salt & white pepper to taste. Mix two

egg yolks with 2 0z. of heavy cream and add to the mixture. Heat
to thieken siigntiy. -Do not boil,  Thieken with arrowroot if.
necessary. Add parsley & chives. Heighten the flavour with a

(continued)