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Consomme Des Ecrevisses Aux TrufflesRecipe : Consomme Des Ecrevisses Aux Truffles
Procedure :
2 lb Crawfish, live 3 qt Water 3 ts Salt 9 c Water 1 md Onion, coarsely chopped 1 md Leek, white parts, -- coarsely chopped 1 md Carrot, coarsely chopped 1/2 ts Thyme 2 ea Bay leaves Salt (to taste) Pepper (to taste) Truffles, coarsely chopped -------------------------CLARIFYING CLOUDY CONSOMME------------------------- 1 md Leek, green leaves, washed -- finely chopped 1 ea Celery, stalk, finely -- chopped 4 lg Egg whites Consomme: ========= Wash and purge crawfish in 3 quarts of salted water for 30 minutes. Rinse and drain the crawfish and place them in another pot with 9 cups of water and chopped vegetables. Bring to a boil and add seasonings. Simmer for 30 minutes. Do not boil too fast or the consomme will become cloudy. Dip the crawfish out of the liquid and allow them to cool. Strain the consomme. When crawfish are cool enough to handle, remove meat from shells and return to the strained consomme just before serving. Clarifying Cloudy Consomme: =========================== Mix vegetables with egg whites. When consomme is cold, add the vegetables and egg whites mixture and bring to a boil, then lower the heat. A crust will form on the top. Let the consomme simmer until clear. Strain by moving crust to the side and pouring through cheese-cloth without breaking the crust. Consomme en Croute: =================== Put the crawfish tails and coarsely chopped truffles in an oven proof cup and pour the consomme over them. Cover each with a puff pastry top. (Puff pastry may be purchased in dough form at the supermarket.) Bake at 425 F for 12 to 15 minutes or until the dough is browned and crisp. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans |
