Artichokes Veronique Recipe
Ingredients
6 large artichokes, cooked
1/2 cup butter or margarine
1/4 cup finely chopped onion
1/3 cup flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon monosodium glutamate
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg
2 1/2 cups milk
1 cup heavy cream
1 egg, slightly beaten
4 oz. process Gruyere cheese, cut in pieces
2 cups diced cooked South African rock lobster tail meat (reserve shells)
1/2 cup small grapes
Directions
While artichokes are cooking, heat butter in the top of a large double boiler.
Add onion and cook over medium heat about 3 minutes.
Stir in a mixture of the flour, salt, pepper, monosodium gluta mate, dry mustard, and nutmeg.
Heat until bubbly.
Gradually add the milk and cream stirring constantly until smooth.
Bring to boiling; boil 1 to 2 minutes, stirring to keep mixture cooking evenly.
Mix a small amount of the hot mixture with the egg and stir into the hot white sauce.
Cook over boiling water 3 to 5 minutes, stirring occasionally.
Add the cheese and stir until cheese is melted.
Stir in lobster meat and grapes; heat thoroughly.
Transfer artichokes to a heated platter.
Fill with the sauce.
Garnish platter with lobster shells, lemon wedges, and clusters of grapes
Add onion and cook over medium heat about 3 minutes.
Stir in a mixture of the flour, salt, pepper, monosodium gluta mate, dry mustard, and nutmeg.
Heat until bubbly.
Gradually add the milk and cream stirring constantly until smooth.
Bring to boiling; boil 1 to 2 minutes, stirring to keep mixture cooking evenly.
Mix a small amount of the hot mixture with the egg and stir into the hot white sauce.
Cook over boiling water 3 to 5 minutes, stirring occasionally.
Add the cheese and stir until cheese is melted.
Stir in lobster meat and grapes; heat thoroughly.
Transfer artichokes to a heated platter.
Fill with the sauce.
Garnish platter with lobster shells, lemon wedges, and clusters of grapes
Questions, Comments and Reviews
By Same Chef
Chef
