Medallions of veal with sauces i (nantua sauce)

2 servings

Ingredients

Quantity Ingredient
1 tablespoon Oil, olive
15 smalls Crayfish
1 each Garlic, bulb, cut in half
1 cup Mirepoix **
1 teaspoon Peppercorns, crushed
1 each Bay leaf
2 tablespoons Parsley, chopped
1 tablespoon Tarragon, chopped
½ cup Puree, tomato
4 cups Stock, fish
½ cup Cream
Pepper, cayenne (to taste)
4 tablespoons Mushrooms, button, chopped
½ cup Cognac
1 cup Tomatoes, chopped
Salt (to taste)
Pepper (to taste)

Directions

** Mirepoix is a mixture of diced onions, carrots, celery and leeks.

Heat the olive oil in a saute pan over medium heat. When the oil is very hot, add the live crayfish and saute for 1 minute.

Add the garlic bulb (halved), mirepoix, peppercorns, bay leaf and button mushrooms. Cook for another minute.

Add the cognac and flame the pan. Pour the contents into a saucepan and mash them up with a spoon.

To the sauce pan with the crayfish, add the chopped tomato, parsley, tarragon and tomato puree.

Deglaze the saute pan with 4 cups of fish stock (enough so that it will cover ingredients in the saucepan) and pour the contents of the deglazed pan into the saucepan with the crayfish and vegetables.

Roughly mash the contents of the saucepan again. Cook (boiling) for 20 minutes. Strain the contents of the saucepan with the crayfish through a chinois into another saute pan.

Reduce the liquid by two thirds. Add the cream, salt, pepper, and cayenne pepper. Reduce another 5 - 10 minutes to one-half. Strain and reserve.

Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA

From: Rob Stewart Date: 09-08-94

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