Recipe: Crabmeat Ravigote (River Road Recipes, 1950's)

CRABMEAT RAVIGOTE

1 lb lump crabmeat
Hollandaise Sauce (recipe follows)

Put a serving of crabmeat in individual casseroles and pour sauce to cover on top of crabmeat.

HOLLANDAISE SAUCE

"This makes a medium thick Hollandaise sauce and must be served immediately."

1/2 cup butter
2 tbsp flour
1 cup milk
4 egg yolks
2 tbsp vinegar
2 tbsp lemon juice
1/2 tsp salt
1 bunch green onions, chopped (using only green ends)

Make a white sauce in top of a double broiler by melting butter and blending in flour and milk. When blended pour over beaten egg yolks. Put mixture back in double boiler, stirring constantly until thick. Remove from heat and add vinegar, lemon juice, salt and chopped green onions.

Makes 6-8 servings
Source: River Road Recipes by Junior League of Baton Rouge, 1959