Crayfish or Shrimp à la Bordelaise

Name: Crayfish or Shrimp à la Bordelaise (Les Écrevisses à la Bordelaise)
Yield: For 4 people
Cuisine: French
Ingredients: Sherry, dry Fino (½ cup); Yellow onions (2 medium); Beef and veal bones, cut up by your butcher for roasting (2 lbs.); Strong beef bouillon (6 cups); Crayfish or large shrimp in shells (16 to 24, depending on size); Carrots (2 medium); Olive oil (about ½ cup); All-purpose flour (about ½ cup); Bay leaf, garlic (1 clove), tarragon, thyme, Crystal salt, freshly ground black pepper; Bay leaves, garlic (2 cloves), dried thyme, Crystal salt, whole black peppercorns; Heavy cream (a few Tb); Parsley (2 sprigs); Green Pascal celery (1 small stalk, with the leaves); Brown Sauce (2 cups—see recipe below); Butter (7 Tb); Tomatoes (3 medium); Fresh tarragon leaves (enough to fill ¼ cup, chopped); Green Pascal celery (3 stalks); Cognac (¼ cup plus 1 to 2 tsp); Italian plum tomatoes (1 lb.); Tomato paste (1 to 2 Tb); Dry white wine (2 cups); Tomato sauce (1 cup); Arrowroot or cornstarch (a few Tb); Olive oil (7 Tb); Shallots (4); Sweet butter (½ lb.); Parsley (3 or 4 sprigs)

Les Écrevisses à la Bordelaise

Preparation info

For
4
people

Difficulty
Medium

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

This obviously is not a regional dish of the Alps but the classic high cuisine preparation of various forms of shellfish in dry white Bordeaux wine. It does involve the extra effort and time for the advance preparation of a classic Brown Sauce, but the final result is worth the effort The complicated and subtle flavors of the sauce, contrasting with the crisp flesh of the shellfish, make this a party dish in the grand manner.

Ingredients

Europe
France
Fish course
Pescatarian
Mediterranean

Ingredients

Method