(see also Shrimp Butter) Using the creamy parts, the eggs and the coral of the lobster cooked in court-bouillon, proceed as described in the recipe for Shrimp Butter (cold). Use in the same ways. Post Views: 205
Tag: Froid
Shrimp Butter – Cold (Buerre De Crevettes a Froid)
Crayfish Butter – Cold (Buerre D’Ecrevisses A Froid)
Brown Sauce (Chaud-Froid)
Ingredients for 1 kg. for 10 kg. Madera Sauce 0,75 L. 7,5 L. Meat Broth 0,25 L. 2,5 L. Gelatine 0,03 kg. 0,3 kg. In a bowl of hot meat broth, dissolve the gelatin until it melts (liquid). Put over Read More …