Login to Save Like

Ingredients

• ------FOR THE VEAL-----
• 32 oz. of veal loin
• 1 maybe, 2 eggs + 2 tbls. of heavy cream and a very little splurt of lemon juice
• Plain flour
• fine breadcrumbs
• salt and pepper
• butter to fry it in
• -----FOR THE SAUCE-----
• 1 lb of crayfish tail meat
• 4 large shallots
• 3 ribs of celery taken from the inmost part of the bunch
• 10 oz of pristine white mushrooms
• 2 bay leaves
• 1 oz. of cognac
• 3 oz. of red sherry
• 4 cups of Shellfish stock *(see my little editor’s note)
• 2 cups of heavy cream
• Some roux blanc (white roux)
• 2 cloves of garlic
• Half an oz. of fresh chervil
• 1-2 tbls. of sriracha - Truly!
• 3 more eggs (yokes only)
• ¼ + 4 tbls. lb of butter

Description

This Is A No More Than A Fool’s Dish With A Little “eleguance” Added. The Sauce Is Based On The Classical Butter And Nantua Sauces But With My Own Novel Embellishments – Something John Boorman Would Of Course Know Nothing About. If Anyone Who M

Group Recipes