Langouste a la Crème

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

This dish can be done in a few minutes on a chafing dish. Have some slices of crawfish ready on a plate, also half a dozen mushrooms and one truffle, also cut in slices. Melt some butter (about two ounces), cook your mushrooms, remove them and keep them hot; then toss in butter your pieces of langouste, well sprinkled with salt and paprika, and remove them when hot. Add to the sauce already in the chafing dish a glass of dry white wine, one of brandy, a little lemon juice and grated nutmeg, shake well, reduce a little, add a few pieces of butter, a tumblerful of cream, the slices of langouste, mushrooms and truffle; cook a few minutes, shaking well so that the liaison is smooth, and serve at once.