Consomme des ecrevisses aux truffles


"Ideas for dinner - Discover how to cook this recipe free. Ideas for dinner to cook a healthy recipe. Delicious idea for dinner. Cooking tips and food recipe. Easy and free recipe!"
Recipe by: gratienne

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (1 votes)


369 people have saved this recipe

Preparation Time:
10 Min
Serves:
4
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

2 lb Crawfish, live 1 md Carrot, coarsely chopped
3 qt Water 1/2 ts Thyme
3 ts Salt 2 ea Bay leaves
9 c Water Salt (to taste)
1 md Onion, coarsely chopped Pepper (to taste)
1 md Leek, white parts, Truffles, coarsely chopped
-- coarsely chopped

-----------------CLARIFYING CLOUDY CONSOMME----------------------
1 md Leek, green leaves, washed -- chopped
-- finely chopped 4 lg Egg whites
1 ea Celery, stalk, finely

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

Browse by categories


Celebrity Chefs Recipes (cooking)


Jamie Oliver
(celebrity chef)

Jamie Oliver

English celebrity chef also known as The Naked Chef. BBC food television shows.

See all celebrity chefs

Celebrity chefs

Paula Deen
(celebrity chef)

Paula Deen

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

See all celebrity chefs

Celebrity chefs

Heston Blumenthal
(celebrity chef)

Heston Blumenthal - The Fat Duck

The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Fish recipes

Fish recipes

Fish recipes

Discover the best fish recipes with pictures for all family: sushi, tuna, hake, sea bream, salmon, and more fish recipes.

Discover the lastest recipes

recipes
Chicken recipes

Chicken recipes

Chicken recipes

Discover the best chicken recipes with pictures: grilled, roasted, barbecue. All delicious chicken recipes for the family!

Discover the lastest recipes

recipes
cooking

All recipes & cooking

All recipes & cooking

The largest collection of cooking recipes. Search our cooking database for delicious recipes. FREE recipes: pasta, dessert, appetizers, meat, and more!

Discover the lastest recipes