Recipe - Sauce Nantua

MIREPOIX
1 md Onion
1 md Carrot
2 Shallots, French
1 pn Thyme
One half Bay leaf
2 teaspoon Parsley, minced
Salt (to taste)
Pepper (to taste)

SAUCE
One fourth cup Oil, olive
1 pound Crawfish, heads removed
1 Garlic, clove
2 cup Wine, white
One half cup Brandy
4 cup Stock, fish
One half cup Puree, tomato
One half cup Butter
One half cup Flour
1 cup 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 One fourth 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, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Roland Huet, Christian's Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini