20 Chilled Crab Consommé with Chervil

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

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
Summer
Gluten-free
Mediterranean
Soup

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