Lindemans

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Crayfish consommé with Gueuze Cuvée René

Crayfish consommé with Gueuze Cuvée René

Method

  • Pour the stocks and the Lindemans Gueuze Cuvée René into a saucepan.
  • Add the crayfish and cook for 4 minutes.
  • Remove the pan from the heat, take the crayfish out of the liquid and peel them.
  • Put aside in a cool place.
  • Put the shells and the heads of the crayfish back into the saucepan.
  • Roughly chop the onion, the carrot and the celery and add them to the stock, together with the sprigs of parsley.
  • Bring to a boil.
  • Gently simmer for 25 minutes.
  • Sieve the stock and press liquid out as much as possible.
  • Stir the loosely beaten egg whites into the stock and bring to a boil over low heat.
  • Pour the consommé once more through a colander.
  • Add the crayfish and season with salt and pepper.
  • Serve nice and hot.