Summer Luncheon on the Terrace
of the Williamsburg Inn

Chilled Cream of Asparagus Soup
Avocados stuffed with Crabmeat Rémoulade
Caramel Custard

Chilled Cream of Asparagus Soup
(4 servings)

2 cups chicken stock* or canned chicken broth
1 15-ounce can asparagus spears, drained
1 small onion, chopped
1/2 small bay leaf
3 tablespoons butter
3 tablespoons flour
1 cup milk
salt and white pepper
1/4 cup whipping cream

Bring chicken stock to boil. Add drained asparagus, onion, and bay leaf. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes. Discard bay leaf. Melt butter in a saucepan. Stir in flour and cook over medium heat for 3 minutes, stirring constantly. Do not let the mixture brown. Heat milk and add it to the butter and flour mixture, whisking until the mixture is smooth and thick.

Purée the asparagus-chicken stock mixture in food processor or blender. Strain through a sieve into the milk mixture, pressing down hard on the solids with the back of a wooden spoon. Cook over medium heat, whisking constantly, until the mixture is slightly thickened. Add salt and white pepper to taste. Chill thoroughly. Taste for seasoning after the soup is chilled. Stir in cream just before serving.

*Chicken Stock
(4 quarts)

1/2 tsp. thyme
1 bay leaf
1/2 tsp marjoram
3 sprigs parsley
6 peppercorns
2 onions, sliced
salt
3 ribs celery with leaves, sliced
3 carrots, sliced
2 leeks, sliced
5 pounds chicken necks, backs, and wings.

Tie the thyme, bay leaf, marjoram, parsley, and peppercorns in a cheesecloth bag. Place in soup pot. Add onions, celery, carrots, leeks, and chicken. Cover with cold water. Bring to a boil, reduce the heat, and simmer partially covered, for 2 to 3 hours, or until the chicken separates easily from the bones. Remove the chicken. Simmer uncovered until the stock is reduces to 4 quarts. Add salt to taste. Refrigerate. Strain the stock and remove all fat. Stock can be frozen for future use.

Avocados Stuffed with Crabmeat Rémoulade
(4 servings)

12 ounces backfin crabmeat
1 tablespoon lemon juice
Rémoulade sauce*
2 large ripe avocados
lettuce
tomato wedges
lemon wedges
black olives

Pick over the crabmeat and discard bits of shell or cartilage. Gently toss crabmeat with lemon juice and fold in the Rémoulade Sauce. Peel the avocados, halve them, and remove seeds. Arrange lettuce leaves on each of 4 plates. Place an avocado half on each plate. Fill the center with crabmeat mixture. Garnish with tomato and lemon wedges and black olives.

*Rémoulade Sauce
(3/4 cup)

1 tsp capers, finely chopped
1 tsp gherkins, finely chopped
1/2 tsp fresh tarragon, finely chopped
1 anchovy fillet, finely chopped
3/4 tsp Dijon mustard
3/4 cup mayonnaise*

Combine capers, gherkins, tarragon, and anchovy fillet. Add mustard and mayonnaise. Mix well, and chill thoroughly.

*Mayonnaise
(1 1/4 cups)

2 egg yolks
1/2 tsp Dijon mustard
1/2 tsp salt
1/8 tsp white pepper
1/2 cup vegetable oil
1/2 cup olive oil
2 tablespoons white wine vinegar, or lemon juice

Allow all ingredients and bowl to come to room temperature. Whisk egg yolks, mustard, salt, and white pepper together in a small bowl. Add the oils slowly, whisking constantly, until the mayonnaise begins to emulsify. When the mayonnaise has thickened, add the vinegar or lemon juice alternately with the last of the oil.

Caramel Custard
(4 to 5 servings)

2 eggs
2 egg yolks
1/3 cup sugar
2 cups milk
1/8 tsp salt
3/4 tsp vanilla extract
Caramel syrup*

Preheat the oven to 350° F. Beat eggs and egg yolks. Gradually add sugar and beat until the mixture is light and fluffy. Scald the milk. Gradually pour it over the egg mixture, beating constantly. Add salt and vanilla. Pour into individual custard cups or ovenproof glass dishes. Place dishes in a roasting pan. Fill pan with enough hot water to come 2/3 way up the sides of the dishes. Bake at 350° F. for 30 minutes or until the custard tests done. Remove custard cups from water bath and cool on a rack. Just before serving, run a knife around the edge of the custard and invert into sherbet or champagne glasses. Pour cold caramel syrup over the custards.

*Caramel Syrup
(1/2 cup)

1/2 cup sugar
1/4 cup cold water
1/2 cup boiling water

Combine sugar and cold water in heavy saucepan. Swirl mixture until sugar dissolves. Do not stir. Add the boiling water. Boil over medium heat without stirring until the syrup is the color of butterscotch. Remove from heat. Cool. Refrigerate. Note: the syrup will thicken as it cools.