2 pounds Louisiana alligator meat, diced
Béchamel sauce (recipe below)
Breading (recipe below)

Mix alligator meat with Béchamel sauce.  Form cakes and dredge in breading.  Deep fry for 5 to 8 minutes per batch.

Béchamel Sauce

1 ½ quarts heavy cream
1 ½ cups chicken stock
2 egg yolks
Salt and pepper, to taste
2 sticks unsalted butter
2 cups flour
Parsley, as needed
Green onions, as needed
1 (14 ounces) can artichoke hearts, diced finely

Bring cream and stock to a simmer and add eggs, whisking vigorously.  Season with salt and pepper.  Make roux using butter and flour; add roux to stock to thicken.  Fold in parsley, green onions, and artichokes.

Breading

2 cups Italian bread crumbs
2 cups flour
2 eggs
½ cup milk
Salt and pepper, to taste

Blend all ingredients.

Caper Cream Sauce

1 bottle Michelob Honey Lager
2 tablespoons capers
¼ cup garlic
2 cups chicken stock
¼ cup Parmesan cheese
½ teaspoon Creole seasoning
½ teaspoon black pepper
1 ½ quarts heavy cream

Reduce beer and add capers, stock, garlic, and seasoning.  Add cream.  Reduce to desired thickness.

Poached Alligator Sausage
Also the mousse that was used in the frog legs then was steam into a roll for the sausage that a forcemeat  with chucks of gator cut up in it. Wanda said this was then used in the cakes

Alligator sausage, refrigerated.

Poach alligator sausage for approximately 20 minutes.  Slice before serving.

Sautéed Greens

½ head of green cabbage
1 head bok choy
1 onion, julienned
1 red pepper, sliced
1 yellow pepper, sliced
Olive oil, as needed
Salt and pepper, to taste