Instructions: Preheat oven to 350 F. Combine the crabmeat & the Curry Sauce and stuff into the mushrooms. Place the stuffed mushrooms on a cookie sheet & bake in preheated oven approximately 10 to 15 minutes. Remove from oven & preheat broiler. Top the mushrooms with the Glacage and brown slightly under the broiler, approximately 1 to 2 mins. Remove and place four mushrooms each on six individual serving plates; serve while hot. HOLLANDAISE SAUCE: Clarify the butter. In the top of a double boiler combine the egg yolk, 1 tbs. water, salt, pepper, tabasco, and Worcestershire. Continuously whipping the mixture, add the clarified butter in a slow, steady stream, leaving the sediment. Whisk 3 to 5 mins. until the butter is incorporated.

Remove from heat. Whisking briefly, add the lemon juice. Let cool. CURRY

SAUCE: In a saucepan over medium heat, combine the apple, onion, banana, apple juice, Coco Lopez, chutney, chicken stock, & coconut. Bring to a boil. Meanwhile, make roux by mixing the butter and the flour. Blend in the curry powder. Add to the boiling stock, beating to mix thoroughly.

Reduce heat and simmer for 1 hour to obtain at least 1-1/4 cups of sauce.

Let cool. GLACAGE: With chilled bowl and beaters, whip the cream until stiff. Combine 1/2 cup of the whipped cream with the Hollandaise Sauce and the Curry Sauce.

ORION ROOM

NICOLLET MALL, MINNEAPOLIS

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