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

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