Wash the cracks under the tap and peel them, reserving the entire queues.
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| Ingredients to make cream cracks: |
| 1 kg of creams to the cream 2 chalotas 1 splash of cogná 3 tablespoons of olive oil 200 ml of liquid cream 1 tablespoons of mustard of grain 2 sheets of laurel salt pepper pepper pepper for the Provencal rice: : 250 g of cooked long grain rice. 1 spoonful |
Ingredients to make cream cracks:
2. In a uncovered pot cook the peels and heads in half a liter of cold water with a handful of fat salt and laurel.
3. Let boiling two minutes and remove from heat letting it cool.
4. Machar the shells with a mortar or whisk and strain this broth by a Chinese.
5. In a casserole it is reduced to the fire
6. Step 2 In a pan saute the chopped shalots in squares.
7. When they begin to brown we add the oil and let it saute very slowly.
8. Step 3 Incorporate the chopped tomatoes and without nuggets and let cook ten minutes with the tank cover; Add the liquid cream.
9. Save the tails of crayfish in the previous stew and flame with the pain.
10. Add the reduced broth, boil and sprinkle with pepper.
11. Serve accompanied by a Provencal rice mold by having the queues around and covered with its sauce.
12. To make the Provencal rice: once the rice in water with salt and passed by cold water is cooked with the molten butter, and the spoonful of herbs.
