Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------MIREPOIX-------------------------------
1 md Onion 1/2 ea Bay leaf
1 md Carrot 2 ts Parsley, minced
2 ea Shallots, French Salt (to taste)
1 pn Thyme Pepper (to taste)

---------------------------SAUCE--------------------------------
1/4 c Oil, olive 1/2 c Butter
1 lb Crawfish, heads removed 1/2 c Flour
1 ea Garlic, clove 1 c Cream
2 c Wine, white Brandy (to taste)
1/2 c Brandy Salt (to taste)
4 c Stock, fish Pepper (to taste)
1/2 c Puree, tomato Pepper, cayenne (to taste)

Make a mirepoix of the onion, carrot, shallots, thyme, bay leaf,
parsley, salt and pepper. Saute the mirepoix in 1/4 cup of olive oil
until tender.

Add crawfish heads and garlic, cooking until the heads are red.

Add white wine, brandy, fish stock and tomato puree and simmer
for 15 minutes, then strain, reserving the heads.

When the heads are dry, grind them in a grinder or food
processor. Add the ground heads to the liquid and simmer again for 10
minutes.

Strain very well and discard the heads.

Make a roux from the butter and flour and add to the liquid to
make a liaison. Finish the sauce with cream, brandy, salt, pepper
and cayenne. Ladle over mousseline and garnish with crawfish tails.

Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Roland Huet, Christian's Restaurant, New Orleans

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