Ecrevisses a la Bordelaise

Ingredients

• twelve crayfish
• one tablespoonful of very fine mirepoix
• two-thirds oz. of butter
• three tablespoonfuls of burnt brandy
• one-quarter pint of white wine
• one tablespoonful of Espagnole
• two tablespoonfuls of fish fumet
• the same quantity of tomato purée
• one spoonful of special mirepoix
• one oz. of butter
• a very little cayenne
• chopped chervil
• tarragon

Method

1. 1

   Clean and eviscerate the crayfish.

2. 2

   In a vegetable-pan, combine mirepoix and butter, toss the crayfish until shells are red.

3. 3

   Moisten with burnt brandy and white wine, reduce by a third, then add Espagnole, fish fumet, tomato purée, and special mirepoix.

4. 4

   Cover and cook for ten minutes.

5. 5

   Dish the crayfish in a timbale, reduce the sauce, finish with meat glaze, butter, cayenne, chervil, and tarragon, then serve immediately.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 190. The excerpt below is the record exactly as published.

ECREVISSES A LA BORDELAISE N.B.—Whatever be their mode of preparation, crayfish should always be thoroughly cleansed and cleared of their in- testines, the extreme end of which is to be found under the middle of the tail. In order to remove the intestines, take the telson or tail-segment between the point of a small knife and the thumb, and pull gently. If this were not done, the in- testines, especially in the breeding season, might render the crayfish disagreeably bitter. As soon as their intestines have been removed, the crayfish should be set to cook, otherwise, 1.e., if they be left to wait, their juices escape through the anal wound, and they empty. For twelve crayfish, after having cleaned and eviscerated them, put them into a vegetable-pan with one tablespoonful of very fine mirepoix, completely cooked beforehand, and two- thirds oz. of butter. Toss them over an open fire until the shells have acquired a fine, red colour. Moisten with three tablespoonfuls of burnt brandy and one-quarter pint of white wine; reduce by a third, and complete with one tablespoonful of Espagnole, two tablespoonfuls of fish fumet, the same quan- tity of tomato purée, and one spoonful of special mirepoix (No. 229). Put the lid on, and set to cook for ten minutes. Dish the crayfish in a timbale; reduce the sauce by a quarter, and finish it with a few drops of meat glaze, one oz. of butter, a very little cayenne, chopped chervil, and tarragon. Pour this over the crayfish, and serve instantly. 967—ECREVISSES A LA MARINIERE In the case of twelve crayfish, toss them in two-thirds oz. of butter

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