Fonds d’artichauts à blanc

For 6 or 8 artichoke bottoms.

1/2 cup of flour
1 quart of cold water
2 Tbsp of lemon juice
1-1/2 tsp of salt

  • Put the flour in a saucepan and beat in a bit of cold water to make a smooth paste.
  • Then beat in the rest of the water, the lemon juice and the salt.
  • Bring to a boil and simmer for 5 minutes.
  • Add the artichokes.
  • Bring liquid to the boil again and cook for 30 to 40 minutes at a simmer or until tender.
  • Allow them to cool in the liquid.
  • If they are to be refrigerated for a day or two, cover the water with a film of oil.
  • Remove the artichokes from the cooking liquid and rinse under cold water.
  • Delicately scoop out the choke with a spoon and trim off any remaining leaf ends.

 Sauce au crabe

1 cup of crab meat
2 Tbsp of butter
1 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
2 Tbsp of butter
2 Tbsp of flour
enough milk to make a creamy sauce 

  • Cook the onions in the butter until barely brown.
  • Add the green pepper then the red pepper. Reserve.
  • In saucepan melt the butter, add the flour and mix while cooking on medium heat.
  • Add the milk slowly and bring to a boil.
  • Add the vegetables and the crab meat to the sauce.
  • Roll some pastry dough cut it into small squares and fill each square with the filling.
  • Refrigerate.
  • Cover each turnover with an egg wash (1 egg beaten with some water).
  • Cook on a cookie sheet at 400°F until golden.