Ingredients
2 lb crawfish, live
3 qt water
3 tsp salt
9 cup water
1 medium onion, coarsely chopped
1 medium leek, white parts, - coarsely chopp, ed
1 medium carrot, coarsely chopped
1/2 tsp thyme
2 each bay leaves
1 salt (to taste)
1 pepper (to taste)
1 truffles, coarsely chopped
CLARIFYING CLOUDY CONSOMME
1 medium leek, green leaves, washed - finely, chopped
1 each celery, stalk, finely - chopped
4 large egg whites
Directions
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
Servings: 4 servings
Consomme Des Ecrevisses Aux Truffles Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Soup
The History of Recipes
Recipes as an idea can be observed far back into history, in truth as far back into history as the ancient Egyptians, and maybe further still. Interesting though that is, in the main part, these early records were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts are a few stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Moving our culinary historical trip onwards, we find a couple of interesting cookery books dating from the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian food that we all know today, but instead accounts of the types of food prepared by the cooks of the rich people of the period. Over the next few hundred years, the powerful and rich houses tried to serve up the most exotic banquets, and because of this the best cooks and their collection of recipes became highly prized. However, it wasn`t until the nineteenth century that haute cuisine and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and recording popular recipes of the day. When we get to the 1900s, cook books are increasing in popularity mostly due to higher levels of literacy, people having more leisure time and disposable income. The arrival of TV gave us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Consomme Des Ecrevisses Aux Truffles recipe.
