*  Exported from  MasterCook  *
 
                                SAUCE NANTUA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Sauces                           Seafood
                 Masterchefs                      Norleans
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----MIREPOIX-----
    1       md           Onion
    1       md           Carrot
    2       ea           Shallots, French
    1       pn           Thyme
      1/2   ea           Bay leaf
    2       ts           Parsley, minced
                         Salt (to taste)
                         Pepper (to taste)
                         -----SAUCE-----
      1/4   c            Oil, olive
    1       lb           Crawfish, heads removed
    1       ea           Garlic, clove
    2       c            Wine, white
      1/2   c            Brandy
    4       c            Stock, fish
      1/2   c            Puree, tomato
      1/2   c            Butter
      1/2   c            Flour
    1       c            Cream
                         Brandy (to taste)
                         Salt (to taste)
                         Pepper (to taste)
                         Pepper, cayenne (to taste)
 
        Make a mirepoix of the onion, carrot, shallots,
   thyme, bay leaf, parsley, salt and pepper.  Saute the
   mirepoix in 1/4 cup of olive oil until tender.
   
        Add crawfish heads and garlic, cooking until the
   heads are red.
   
        Add white wine, brandy, fish stock and tomato
   puree and simmer for 15 minutes, then strain,
   reserving the heads.
   
        When the heads are dry, grind them in a grinder
   or food processor.  Add the ground heads to the liquid
   and simmer again for 10 minutes.
   
        Strain very well and discard the heads.
   
        Make a roux from the butter and flour and add to
   the liquid to make a liaison.  Finish the sauce with
   cream, brandy, salt, pepper and cayenne.  Ladle over
   mousseline and garnish with crawfish tails.
   
        Source: Great Chefs of New Orleans, Tele-record Productions - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chef Roland Huet, Christian’s Restaurant,
   New Orleans
  
 
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