*  Exported from  MasterCook  *
                         NANTUA SAUCE - GREAT CHEFS
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Basics                           Sauces
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Oil, olive
   15       sm           Crayfish
    1       ea           Garlic, bulb, cut in half
    1       c            Mirepoix **
    1       t            Peppercorns, crushed
    1       ea           Bay leaf
    4       tb           Mushrooms, button, chopped
      1/2   c            Cognac
    1       c            Tomatoes, chopped
    2       tb           Parsley, chopped
    1       tb           Tarragon, chopped
      1/2   c            Puree, tomato
    4       c            Stock, fish
      1/2   c            Cream
                         Pepper, cayenne (to taste)
                         Salt (to taste)
                         Pepper (to taste)
        ** Mirepoix is a mixture of diced onions,
   carrots, celery and leeks.
        Heat the olive oil in a saute pan over medium
   heat.  When the oil is very hot, add the live crayfish
   and saute for 1 minute.
        Add the garlic bulb (halved), mirepoix,
   peppercorns, bay leaf and button mushrooms.  Cook for
   another minute.
        Add the cognac and flame the pan.  Pour the
   contents into a saucepan and mash them up with a spoon.
        To the sauce pan with the crayfish, add the
   chopped tomato, parsley, tarragon and tomato puree.
        Deglaze the saute pan with 4 cups of fish stock
   (enough so that it will cover ingredients in the
   saucepan) and pour the contents of the deglazed pan
   into the saucepan with the crayfish and vegetables.
        Roughly mash the contents of the saucepan again.
   Cook (boiling) for 20 minutes.  Strain the contents of
   the saucepan with the crayfish through a chinois into
   another saute pan.
        Reduce the liquid by two thirds.  Add the cream,
   salt, pepper, and cayenne pepper.  Reduce another 5 -
   10 minutes to one-half. Strain and reserve.
        Source:  Great Chefs of San Francisco, Avon
   Books, 1984
        Chef:   Masataka Kobayashi, Masa’s, Vintage Court
        :       San Francisco, CA
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