Recipe - Crawfish Bordelaise Sauce

2 tablespoon Minced shallots
1 tablespoon Minced garlic
One half cup Dry red wine
One fourth pound Crawfish tails
Salt
4 Turns of freshly ground
black pepper
1 One half cup Veal reduction
2 tablespoon Unsalted butter; at room
temperature
1 tablespoon Shaved green onions

ESSENCE OF EMERIL SHOW#EE2279

Saute the shallots and garlic in a small nonreactive saucepan, for 1
minute. Season with salt and pepper. Add the wine and bring to a boil. Add
the crawfish and reseason. Bring back to a boil. Stir in the reduction and
bring back to a boil. Reduce the heat and simmer, skimming off the fat and
impurities several times for about 10 minutes.. Turn up the heat to high,
skim the remaining impurities from the top of the sauce, cook for 12
minutes. Mount in the butter until all is incorporated. Add the green
onions and remove from heat. Place a small amount of the mashed potatoes in
the center of the plate, set the filet right on top and spoon the sauce
over the filet. Garnish with shaved green onions and fresh black pepper.

Posted to recipeludigest by molony molony@scsn.net on Feb 21, 1998