Coulis d’Ecrevisse

Ingredients

• about three dozen live crayfish
• cooked in sufficient best fresh white wine courtbouillon
• about a dozen blanched almonds
• about a quart of the hot courtbouillon

Method

1. 1

   Cook crayfish in courtbouillon, shell tails when cold.

2. 2

   Pound shells and almonds to paste, add tails, pound to puree, and gradually pour in hot courtbouillon while stirring.

3. 3

   Add rich jus de veau, reheat (do not boil), and pass through a tammy cloth.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 83. The excerpt below is the record exactly as published.

Coulis d’Ecrevisse. This essence or coulis is the most delicious flavour- ing element imaginable, and imparts a perfect flavour Sauces. 211 to all sorts of recherche dishes. A renowned gastro- nome once said that the coulis is to sauces and ragouts what physiognomy is to men — it gives brilliancy and life. To prepare this costly article, about three dozen live crayfish are cooked in suffi- cient best fresh white wine courtbouillon to cover them. When cold the tails are shelled. The entire shells and about a dozen blanched almonds are pounded to a paste. The tails are then added, and all is again pounded to a fine puree, and about a quart of the hot courtbouillon

Cook this with the app: pantry check, scaling, and the assistant.