Pot de Cream Foie Gras, Nantua Crayfish

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A savory custard pot de creme with crayfish
Recipe By: Foundation-Escoffier
  • PrepN/A |
  • TotalN/A |
  • Serves 10


    • 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


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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