- Home
- Cheese
- How To make Consomme Des Ecrevisses Aux Truffles
How To make Consomme Des Ecrevisses Aux Truffles
2 lb Crawfish, live
3 qt Water
3 ts Salt
9 c Water
1 md Onion, coarsely chopped
1 md Leek, white parts,
coarsely chopped 1 md Carrot, coarsely chopped
1/2 ts Thyme
2 ea Bay leaves
Salt (to taste) Pepper (to taste) Truffles, coarsely chopped :
CLARIFYING CLOUDY CONSOMME 1 md Leek, green leaves, washed
:
finely chopped 1 ea Celery, stalk, finely
-- chopped 4 lg Egg whites
Consomme: ========= Wash and purge crawfish in 3 quarts of salted water for 30 minutes. Rinse and drain the crawfish and place them in another pot with 9 cups of water and chopped vegetables. Bring to a boil and add seasonings. Simmer for 30 minutes. Do not boil too fast or the consomme will become cloudy. Dip the crawfish out of the liquid and allow them to cool. Strain the consomme. When crawfish are cool enough to handle, remove meat from shells and return to the strained consomme just before serving. Clarifying Cloudy Consomme: =========================== Mix vegetables with egg whites. When consomme is cold, add the vegetables and egg whites mixture and bring to a boil, then lower the heat. A crust will form on the top. Let the consomme simmer until clear. Strain by moving crust to the side and pouring through cheese-cloth without breaking the crust. Consomme en Croute: =================== Put the crawfish tails and coarsely chopped truffles in an oven proof cup and pour the consomme over them. Cover each with a puff pastry top. (Puff pastry may be purchased in dough form at the supermarket.) Bake at 425 F for 12 to 15 minutes or until the dough is browned and crisp. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans
How To make Consomme Des Ecrevisses Aux Truffles's Videos
Recette : Croquettes de lapin au foie gras
Bonjour à tous, aujourd’hui recettescooking.com vous présente la recette suivante : Croquettes de lapin au foie gras
Voici la recette en détail :
Pour 4 personnes
TEMPS TOTAL : 60 min
Préparation : 20 min
Cuisson : 40 min
Ingrédients :
2 Cuisses de lapin
100 g Foie gras cuit
100 g Châtaignes cuites au naturel
1 gousse Ail
5 cl Vin blanc sec
0,5 cuil. à soupe Moutarde douce type Savora
2 Oeufs
100 g Chapelure
1 cuil. à café Sauce de soja
1 cuil. à café Miel
2 Oranges
3 cuil. à soupe Persil ciselé
Farine
Sel
Poivre
Etape 1 : Faites revenir la gousse d’ail émincée dans un peu d’huile.
Ajoutez les cuisses de lapin, versez le vin et complétez si besoin avec un peu d’eau pour arriver à mi-hauteur de la viande, salez, poivrez.
Etape 2 : Couvrez et laisser cuire sur feu doux 30 min environ.
La chair des cuisses doit se détacher facilement des os. Conservez le jus de cuisson.
Etape 3 : Mixez la chair de lapin avec la moitié du foie gras, la moutarde, le persil et 2 cuil. à soupe du jus de cuisson.
Ajoutez les châtaignes et le reste du foie gras coupé en dés de 1 cm, rectifiez l’assaisonnement si besoin.
Etape 4 : Façonnez 12 boulettes. Réservez au frais 30 min minimum.
Faites réduire de moitié le jus de cuisson sur feu vif en ajoutant le jus d’1/2 orange, le miel et la sauce de soja. Réservez.
Etape 5 : Préparez 3 coupelles : l’une avec de la farine, la seconde avec les œufs battus avec un peu de sel, la dernière avec de la chapelure.
Passez les boulettes successivement dans les 3 coupelles.
Etape 6 : Faites dorer les boulettes à l’huile frémissante, 2-3 min.
Egouttez sur du papier absorbant.
Etape 7 : Servez avec la sauce. Accompagnez de roquette assaisonnée avec un filet d’huile, de vinaigre et les segments de l’orange restante.
Notre page Facebook :
Notre site web :
Source :
Crawfish Beignets from Chef Daniel Bonnot
A wonderful twist on New Orleans' traditional little bathers, bits of fried pastry usually consumed with powdered sugar and plenty of strong coffee. Chef Bonnot's version is a hot appetizer, pastry filled with crawfish tails and quick-fried.
Let's Chop It Up (Episode 38) (Subtitles): Wednesday July 14, 2021
Let's Chop It Up is a new, unique live stream talk show focusing on issues of interest and importance to the black community from a black male perspective.
The hosts, Demond Pearson, Derik Bazemore, Rodney Mitchell and Kelvin Walter will have real conversations about their personal lives, current events, politics, sports, pop culture, relationships and much more (nothing is off limits).
Viewers actively engage via live comments with the hosts to keep the dialogue lively and to offer their opinions and perspective as well on the discussion topics.
The Titanic's Final Meal
Please consider supporting me at and help me make more fascinating videos!
The RMS Titanic is probably the most famous ships ever to set sail on the seven seas. She set sail during the Edwardian Era, a time in which lavish food in bountiful quantities was the hallmark of wealth and a cornerstone of high society. So put on your best white tie and tails or your most elegant beading evening gown, saunter down the grand staircase and take your seat next to John Jacob Astor or the unsinkable Molly Brown as we enjoy the lavish meal served to First class diners on the Titanic’s final night above the waves.
Correction: WWI started in 1914.
Sources:
Art Cooking: Salvador Dali | The Art Assignment | PBS Digital Studios
Surrealist artist Salvador Dali is well known for his distinctive mustache and melting clocks, but what about his 1973 cookbook? Come along with us as we attempt a Bush of Crayfish in Viking Herbs from Les Diners de Gala, and also explore Dali's life and art.
To support our channel, visit:
Thanks to our Grandmaster of the Arts Indianapolis Homes Realty, and all of our patrons, especially Lawrence Abrahamson, Patrick Hanna, M12 Studio, Barbara Nohinek, and Constance Urist.
Subscribe for new episodes of The Art Assignment every other Thursday!
--
Follow us elsewhere for the full Art Assignment experience:
Tumblr:
Response Tumblr:
Twitter:
Instagram:
Facebook:
and don't forget Reddit!:
Lettuce Blossoms from The Wong Brothers
This is wonderful finger food! Boneless chicken breast (it could be shrimp, crawfish, a different bird...) is sauteed with Asian ingredients like ginger, black mushrooms, water chestnuts, rice wine, oyster sauce, the list goes on. It is served on a platter surrounded by
lettuce leaves and puffed fried rice noodles. Pack a little filling and a few noodles in a lettuce leaf, roll it up, and it is an instant appetizer.