Recipe - Medallions Of Veal With Sauces I (Nantua Sauce)

1 tablespoon Oil, olive
15 small Crayfish
1 Garlic, bulb, cut in half
1 cup Mirepoix **
1 teaspoon Peppercorns, crushed
1 Bay leaf
4 tablespoon Mushrooms, button, chopped
One half cup Cognac
1 cup Tomatoes, chopped
2 tablespoon Parsley, chopped
1 tablespoon Tarragon, chopped
One half cup Puree, tomato
4 cup Stock, fish
One half cup Cream
Pepper, cayenne (to taste)
Salt (to taste)
Pepper (to taste)

** Mirepoix is a mixture of minced 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 onehalf. Strain and
reserve.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel,
: San Francisco, CA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip