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Consomme Des Ecrevisses Aux Truffles

Consomme Des Ecrevisses Aux Truffles
Main Ingredient: Crawfish Various Fish Cheese

Course: Pastry

Cuisine: Southern Creole and Cajun New Orleans

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Consomme Des Ecrevisses Aux Truffles ingredients

  • 2 lb Crawfish, live
  • 3 qt water
  • 3 t Salt
  • 9 c water
  • 1 med Onion, coarsely chopped
  • 1 med Leek, white parts, coarsely chopped
  • 1 med Carrot, coarsely chopped
  • 1⁄2 t thyme
  • 2 Bay leaves
  • Salt to taste
  • pepper, to taste
  • Truffles, coarsely chopped
  • ---CLARIFYING CLOUDY consomme---
  • 1 med Leek, green leaves, washed finely chopped
  • 1 Celery Stalk, finely chopped
  • 4 large Egg whites

Cooking Consomme Des Ecrevisses Aux Truffles

1. Wash and purge crawfish in 3 quarts of salted water for 30 minutes.
2. Rinse and drain the crawfish and place them in another pot with 9 cups of water and chopped vegetables.
3. Bring to a boil and add seasonings.
4. Simmeri for 30 minutes.
5. Do not boil too fast or the consomme will become cloudy.
6. Dip the crawfish out of the liquid and allow them to cool.
7. Straini the consomme.
8. When crawfish are cool enough to handle, remove meat from shells and return to the strained consomme just before serving.
9. Clarifying Cloudy consomme: Mixi vegetables with egg whites.
10. When consomme is cold, add the vegetables and egg whites mixture and bring to a boil, then lower the heat.
11. A crust will form on the top. Let the consomme simmer until clear.
12. Strain by moving crust to the side and pouring through cheese-cloth without breaking the crust.
13. consomme en Croute: Put the crawfish tails and coarsely chopped truffles in an oven proof cup and pour the consomme over them.
14. Cover each with a puff pastry top. (Puff pastry may be purchased in dough form at the supermarket.
15. ) Bakei at 425 F for 12 to 15 minutes or until the dough is browned and crisp.
16. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans.


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