Title: LANGOUSTINES THERMIDOR
Director: JULIA CHILD
Cast (of ingredients)
Prepare the set.
In a tall stainless steel pot pour white wine, water, sliced onion, carrot and celere, parsley and all the spices of the 1 step. Bring to boil and let simmer for at least 15 minutes.
It’s time to let the protagonists in the picture!
Put on the higher flame and add the langoustines that will have to steam for at least 10 minutes till they reach a very bright red color.
In the meanwhile prepare also the supporting actors.
Mix the langoustines’ juices and the mushrooms’ juices (that you saved in a small bowl) and bring to boil untile the liquid is reduce to half. In another pot melt the butter and add with the flou of step 3 and whisky with the filters juices in order to create a langoustine/mashroom bechamel sauce.
Turn off the flame and pour a spoon of cream on top of it.
And it’s the langoustines’ turn to take the spotlight.
The apix of the recipe’s plot…
Now you are ready to unite all the characters…ingredients: mix the langoustines’ meat cubes, some cream and come of the mushrooms. Fill the shells with it, sprinkle with grated parmesan, butter and bake in the oven for 10 minutes. Serve real hot. Et voilà! Langoustines Thermidor à la Julia Child!
This post is also available in: Italian