
|
Shopping List
| Amount | Ingredient |
| As needed | all purpose flour |
| 5 Ounces | clarified unsalted butter |
| 1-1/2 Teaspoons | cold water |
| 3 Tablespoons | dry white wine |
| 3 Large | egg yolks |
| 20 Medium | fresh asparagus spears, steamed, shocked and cut into pieces |
| 1/3-Pound | fresh crabmeat, picked over to remove shells |
| 6 Sprigs | fresh tarragon, leaves removed and reserved |
| To taste | salt and ground white pepper |
| 1 Medium | shallot, minced |
| 3 Tablespoons | tarragon vinegar |
| 5 4-Ounce | TURKEY CUTLETS |
| 1/2 Cup | warm (not hot) clarified unsalted butter |
| 8 | White peppercorns, lightly crushed |
|

|

|