Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Chopped garlic |
| ½ cup | Chopped yellow onions |
| ½ cup | Chopped carrots |
| 1 pounds | Crayfish ( cooked ) |
| 1 tablespoon | Butter |
| 2 tablespoons | Tomato puree |
| 2 tablespoons | Brandy |
| 3 tablespoons | Flour |
| ½ cup | Dry white wine |
| 4 cups | Water |
| \N \N | Salt and pepper; to taste |
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, .