2102 Timbale de Queues d’Ecrevisses Nantua

Name: Timbale de Queues d’Ecrevisses Nantua
Yield: For a timbale for 10 persons:
Cuisine: France
Ingredients: Finely pound the shells and remains of the crayfish together with the well reduced cooking liquid; pass through a fine sieve and to this purée add 4 dl (14 fl oz or 1¾ U.S. cups) Cream Sauce. Pass through a fine strainer, bring to the boil and finish away from the heat with 100 g (3½ oz) butter; pour it over the crayfish tails and garnish.; Remove the shells from the crayfish and place the tails in a saucepan with 20 small Quenelles made from whiting forcemeat finished with Crayfish Butter, 15 small grooved very white, cooked mushrooms and 100 g (3½ oz) slices of truffle. Add a little of the mushroom cooking liquor to keep it all moist, and keep warm.; Shallow fry 60 medium-sized crayfish in butter with 2 tbs previously cooked finely cut Mirepoix; toss them over and over and when they have turned red, moisten with 2 dl (7 fl oz or ⅞ U.S. cup) white wine, ½ dl (2 fl oz or ¼ U.S. cup) flamed brandy, and season with a little salt and Cayenne. Cover with a lid and cook gently for 10 minutes, turning occasionally.; Prepare a shallow Timbale case with a cover decorated with a design of leaves, or some other decoration.; When required for service, turn the garnish and sauce into the prepared Timbale which should have been kept warm; decorate the surface with a circle of slices of very black truffle and close the timbale with its cover. Serve presented on a folded serviette on a round dish.

Preparation info

For a timbale for
10
persons:

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare a shallow Timbale case with a cover decorated with a design of leaves, or some other decoration.
Shallow fry 60 medium-sized crayfish in