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Recipes
Pot de Cream Foie Gras, Nantua Crayfish
Pot de Cream Foie Gras, Nantua Crayfish
Pot de Cream Foie Gras, Nantua Crayfish
photo credit: Ev Thomas
A savory custard pot de creme with crayfish
Recipe By:
Foundation-Escoffier
Prep
N/A
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Total
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Serves
10
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Ingredients
4
dl
basic poultry broth
2
dl
milk
1
dl
cream
3
eggs
3
egg
yolks
100
g
foie ras
Cray Fish:
50
cray
fish
1
boquet
garni
Cognac
1
litre
cream
2
tablespoons
tomato paste
200
G
of tomatoes
1
L
of milk
olive oil
Instructions
To prepare the pot apparatus of cream: To mix together the poultry bottom, milk, the cream, eggs, the yellows and the foie gras. Mixer the whole. To season. To pour the apparatus in the plates. To cook to 100 °C during 15 min.
Cray Fish
To prepare crayfish: To make jump crayfish to the olive oil with an aromatic trimming.
To peel. To reserve.
To prepare Nantua. To crush the crayfish carcasses, to grip them in a pan with olive oil.
To flame with the Cognac, to add the tomato puree. To let grip, add épépinées tomatos and wet with milk.
To let reduce and add the cream.
To check the seasoning.
To pass to Chinese cheesecloth while pressing well
To Serve
Raising of the plates: To add crayfish on the apparatus to pot of cream taken. Heating-up Furnace preheated to 140 °C during 6 min. To charge the plates and to let heat to 140 °C with moisture to 20 % during 2 min. To add Nantua quite hot and to send.
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