20 Chilled Crab Consommé with Chervil

Name: Chilled Crab Consommé with Chervil
Yield: For six people
Cuisine: French
Ingredients: 3 tablespoons armagnac; 3 tablespoons port; 1 tablespoon chopped shallot; 1 whole crushed unpeeled clove garlic; 2 carrots, peeled, chopped and diced; 1 onion, peeled, chopped and diced; 2 kg (4½ lb) small swimming crabs or small ordinary crabs; 7 tablespoons olive oil; 1 teaspoon tarragon; 13 leaves of gelatine (25 g (1 oz) in all); 3 egg whites; 2 tablespoons sprigs of chervil; 250 g (8¾ oz) tinned crabmeat; 2 litres (3½ pints) stock made from 4 chicken stock cubes dissolved in the same amount of water; salt and pepper; 2 tomatoes, peeled, deseeded and coarsely chopped; 250 ml (scant ½ pint) dry white wine; 1 small bouquet garni; 2 tablespoons tomato purée

Preparation info

For
six
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Bouillon d’étrilles en gelée au cerfeuil ‘A clear fresh seafood soup for summer’

Ingredients

Main ingredients

2 kg (4½ lb) small swimming crabs or small ordinary crabs
7 tablesp

Europe
France
Pescatarian
Gluten-free
Soup
Mediterranean
Summer

Method

Making the consommé

With a large knife, cut the crabs in quarters, then season them with salt and a turn of the pepper-mill.
Heat half the olive oil in the large frying-pan and sauté the crabs in it over a good heat for 5 minutes, turning them so that they are browned on all sides.
Heat the remaining oil in a saucepa