Artichaud Dieppoise

Recipe Ingredients

1/2 tablespoon	7.5ml	Oil
2 tablespoons	30ml	Green onions - (chopped)
1 oz	28g	Crabmeat
1 oz	28g	Cream - (heavy - 32% m.F.)
1/2 teaspoon	2.5ml	Italian herbs
1		Artichoke bottom - (cooked)
1/4 cup	59ml	Mushrooms - (sliced)
1 oz	28g	White wine
1		Salt and white pepper
3 tablespoons	45ml	Hollandaise-recipe to - follow
		Sauce Hollandaise
1		Egg yolk
2 oz	56g	Butter - (melted)
		Cayenne pepper to taste
1/2 teaspoon	2.5ml	White wine
1/8 teaspoon	0.6ml	Lemon juice

Recipe Instructions

Heat oil in a fry pan. Add onions, artichoke and mushrooms and saute until softened. Add crab, wine and herbs, cook over medium heat until wine has reduced by 2/3. Add cream and cook until sauce thickens to sauce consistency. Season with salt and white pepper.

Sauce Hollandaise Place egg yolk in a stainless steel bowl, add wine. Place bowl over pot of water, rolling at a gentle simmer. Whisk mixture constantly until it starts to thicken. Remove bowl from heat, and SLOWLY whisk in melted butter. Finish with lemon juice.

Assembly: Place Artichoke bottom in center of plate. Fill with crab mixture. Spoon hollandaise sauce over top. Brown with broiler in oven, if desired.

Source:
U. S. Army

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