Bisque D'ecrevisse

SNo.	Ingredients	Quantity
1	Crayfish	1kg
For Mire Poix
2	Carrots	50gm
3	Onion	50gm
4	Butter	50gm
5	Thyme	1spring
6	Parsley	3stalks
7	Bay leaf	1
For Thickening
8	Rice	60gm
For Finishing
9	Cream	10ml
10	Butter	150gm
11	Salt and Pepper	to taste

Method

1.     Wash the crayfish thoroughly.

2.     Cook the carrots, onion, parsley to light brown colour in butter.

3.     Add the heads and shells to the mire poix and then cook, until they turn red.

4.     Season with salt and pepper, and allow to cook gently and reduce.

5.     Add 25ml white bouillon and cook gently for 10 min.

6.     Cook the rice with 75ml white bouillon.

7.     Add rice and its cooking  liquid together with the  cooking liquid together with the cooking liquid from the crayfish.

8.  Pass through a fine sieve and dilute this puree with 50ml white bouillon. Bring to boil pass through fine strainer