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1
In a stainless steel bowl, whisk together the eggs, cream, and mustard.
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2
Season with the celery salt, cayenne pepper, and salt, to taste.
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3
The egg mixture can be stored in the refrigerator for up to 2 days.
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4
Preheat the oven to 350 degrees F.
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5
Pick through the crabmeat carefully to be sure that all the shell and cartilage are removed.
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6
Put 2 quarts of water on to boil.
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7
Brush 8 (5-ounce) timbale molds with clarified butter.
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8
Cut out 8 round disks of waxed paper and place 1 in the bottom of each mold.
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9
Brush the paper with butter.
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10
Divide the crabmeat among the 8 molds.
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11
Pour 2 tablespoons of the custard over the crabmeat in each mold.
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12
Carefully fill the molds with the Spinach Mousse.
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13
Place the filled molds in a 12 by 12 by 2-inch baking dish.
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14
Fill the dish halfway with boiling water and gently place on the lower rack of the oven.
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15
Bake for 50 to 60 minutes, or until the mousse is firm to the touch.
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16
If the tops of the timbales begin to brown, cover with aluminum foil.
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17
Carefully remove the dish from the oven and let the timbales set a bit.
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18
The timbales can be kept in a warm water bath on top of the stove for several hours.
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19
Drizzle with Smoked Tomato Beurre Blanc before serving.
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20
1 tablespoon butter
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21
1 tablespoon all-purpose flour
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22
1/2 cup milk
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23
1 cup heavy cream
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24
2 quarts fresh spinach, stems removed
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25
4 eggs
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26
Pinch freshly grated nutmeg
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27
Pinch freshly ground white pepper
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28
Salt
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29
In a 2-quart heavy bottomed saucepan over medium heat, melt the butter.
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30
Add the flour, and stir with a wooden spoon for 3 to 4 minutes or until the flour turns a light golden brown.
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31
Remove from heat.
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32
In a 1-quart heavy bottomed saucepan, scald the milk and cream.
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33
Remove from the heat and add to the flour mixture, whisking to incorporate.
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34
Place over medium heat and cook, stirring frequently, until mixture is very thick.
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35
Remove from heat.
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36
Blanch spinach in rapidly boiling water for 30 seconds.
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37
Drain, pressing out any excess liquid.
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38
Add to the thickened cream mixture.
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39
Puree the spinach sauce in a blender or food processor until smooth.
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40
Add the eggs and blend lightly to just incorporate.
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41
Season with nutmeg, white pepper, and salt.
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42
Use as directed above.
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43
4 shallots, sliced
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44
4 ounces cider vinegar
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45
1/4 cup heavy cream
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46
3 tomatoes, smoked and pureed
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47
8 ounces unsalted butter, cubed
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48
1 tablespoon finely chopped chives
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49
2 ounces fresh lemon juice
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50
Salt
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51
For sauce, heat shallots and cider vinegar in a medium skillet.
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52
Reduce until almost no liquid remains.
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53
Add cream and pureed tomatoes, bring to a boil, and reduce by 1/2.
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54
Reduce heat slightly, and whisking constantly, add butter, piece by piece; the sauce should not be too hot while you are incorporating the butter.
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55
When all of the butter has been added, remove from heat and add chives, lemon juice, and salt, to taste.
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56
Keep warm until ready to use.
