| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
American |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Chopped garlic |
| 1/2 |
c |
Chopped yellow onions |
| 1/2 |
c |
Chopped carrots |
| 1 |
lb |
Crayfish ( cooked ) |
| 1 |
tb |
Butter |
| 2 |
tb |
Tomato puree |
| 2 |
tb |
Brandy |
| 3 |
tb |
Flour |
| 1/2 |
c |
Dry white wine |
| 4 |
c |
Water |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
In a thick bottom pot, saute the garlic, onions, carrots, and the heads of
the crayfish in the butter. Peel the meat from the tail and put aside for
garnish in the soup. Add the tailshell. Saute on low heat for 10 minutes.
Add the tomato puree and saute for 2 minutes more. Add the brandy and cook
away the alcohol. ( Flames might rise. ) Add the flour and stir so no lumps
remain. Add the wine and water. Cook slowly for 45 minutes, if needed. Add
more liquid for right consistency. Add salt and pepper to taste and the
cleaned crayfish tails
BENTLEY'S
128 SUTTER, SAN FRANCISCO
WINE:CABERNET SAUVIGNON BLANC 83
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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