Sauce Nantua

Course : Sauces
Serves: 4
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1 medium onion
1 medium carrot
2 small shallots -- French
1 dash thyme
1/2 piece bay leaf
2 teaspoons parsley -- minced
1 teaspoon salt -- (to taste)
1 teaspoon pepper -- (to taste)
1/4 cup oil -- olive
1 pound crawfish -- heads removed
1 clove garlic -- clove
2 cups wine -- white
1/2 cup brandy
4 cups stock -- fish
1/2 cup puree -- tomato
1/2 cup butter
1/2 cup flour
1 cup cream
1 tablespoons brandy -- (to taste)
1 teaspoon salt -- (to taste)
1 teaspoon pepper -- (to taste)
1 teaspoon pepper -- cayenne (to taste)

Preparation / Directions:

Make a mirepoix of the onion, carrot, shallots, thyme, bay leaf, parsley, salt and pepper. Sauté the mirepoix in 1/4 cup of olive oil until tender. Add crawfish heads and garlic, cooking until the heads are red. Add white wine, brandy, fish stock and tomato puree and simmer for 15 minutes, then strain, reserving the heads. When the heads are dry, grind them in a grinder or food processor. Add the ground heads to the liquid and simmer again for 10 minutes. Strain very well and discard the heads. Make a roux from the butter and flour and add to the liquid to make a liaison. Finish the sauce with cream, brandy, salt, pepper and cayenne. Ladle over mousseline and garnish with crawfish tails. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Roland Huet, Christian's Restaurant, New Orlean

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