Timbale de Queues d'Ecrevisses a la Nantua

Ingredients

• sixty crayfish
• two tablespoonfuls of very fine mirepoix
• one glass of white wine
• three tablespoonfuls of burned brandy
• three oz. of truffles
• twenty small quenelles of whiting forcemeat
• fifteen small, grooved mushrooms
• two-thirds pint of cream sauce

Method

1. 1

   Prepare a shallow timbale crust and toss the crayfish in butter with mirepoix until red.

2. 2

   Moisten with wine and brandy, season, and keep warm.

3. 3

   Shell the tails and mix with quenelles, mushrooms, and truffles.

4. 4

   Pound the carcasses, mix with cream sauce, and add to the garnish.

5. 5

   Pour into the hot timbale crust and decorate with truffle slices before serving.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 191. The excerpt below is the record exactly as published.

TIMBALE DE QUEUES D’ECREVISSES A LA NANTUA For ten people prepare (1) a shallow timbale crust, and a cover decorated with a design of leaves or some other orna- mental treatment; (2) toss sixty crayfish in butter with two tablespoonfuls of very fine mirepoix cooked in butter before- hand. When the crayfish are of a distinct red, moisten with one glass of white wine and three tablespoonfuls of burned brandy; season with salt and cayenne pepper; cover them, and keep them on the side of the fire for ten minutes, taking care to toss them again from time to time; (3) shell the tails and put them into a small saucepan with twenty small quenelles of whiting forcemeat, finished with crayfish butter; fifteen small, grooved mushrooms, cooked and very white, and three oz. of truffles in slices. Add a few drops of the mushroom cook- ing-liquor to this garnish, and keep it hot; (4) pound the remains and carcasses of the crayfish very finely ; add two-thirds pint of cream sauce

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