Caisses de Laitances a la Nantua
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
Contains
CrustaceansFish
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Poach the milts in salted water.
- Drain them, and cut them into small slices thicker than their length.
- Place these slices in small pleated porcelain cases with two crayfish tails in each.
- Fill up the cases with Nantua sauce, and lay a fine slice of truffle over the centre of each case.
- 1000—JOHN DORY (St.
- Pierre) This fish, which is in the highest degree unsightly, is possessed of flesh whose firmness, whiteness, and delicacy are of the rarest excellence;
- and, when quite fresh, its fillets are certainly equal in quality to those of the chicken-turbot and the sole.
- Albeit the dory is not as popular as it deserves to be, and this is owing either to its unsightliness, which may prejudice the opinion of gourmets against it, to people’s indifference with regard to it, or to a mere trick of fashion.
- While I admit its unpopularity, however, I should strongly recommend all lovers of fish to give it a trial.
- Let them prepare the dory’s fillets after the recipes given under Fillets of Sole and Chicken-turbot, and, provided the directions be properly carried out, I venture to believe that the prevailing aversion to dory will very soon be found to have no warrant in fact.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander