set temp0= "ShowHyperText" & QUOTE & "16"& QUOTE
set temp1= "ShowHyperText" & QUOTE & "41"& QUOTE
set HyperTextList = [ #3:temp0,#108:temp1]
set VideoList = []
@
NANTUA SAUCE

Season the crayfish with salt and pepper and set aside.  Put the shells and heads in a large frying pan and crush with a pestle.  Add the butter and melt over low heat.  Add the diced vegetables, thyme, and bay leaf and season with salt and a pinch of cayenne pepper.  Cover and cook gently for a few minutes until the vegetables are tender.  Add the Cognac and light with a match.  When the flames die, add the tomatoes and tomato paste.  Stir in the wine and bring to a boil  Then lower the heat and simmer, stirring occasionally, until reduced to about 1/2 cup.  Strain through a fine strainer, pressing down on the solids with the back of a spoon to extract all the liquid.  Discard the residue.  Return sauce to the frying pan and whisk in the cream.  Reduce over a medium heat until the sauce thickens and coats the back of a spoon.  Adjust seasoning.
@
18 crayfish, shelled, with shells and heads reserved
salt, pepper
6 tbsp unsalted butter
1 small carrot, diced fine
1 small onion, diced fine
4 shallots, diced fine
1 sprig thyme
1 bay leaf
pinch cayenne pepper
1/4 cup Cognac
4 medium tomatoes, peeled, seeded and diced
1 tbsp tomato paste
1 1/4 cups white wine
1/2 cup cr¸me fra”che
@
45
mn
@
60
mn
@

@
Rh™ne-Alpes
@
Sauces
@

@

@