Bisque, or Coulis de Langoustines (Langoustine Bisque)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 kilo raw langoustines
- all the other elements of the Bisque d'écrevisses
- 50 to 60 grammes langoustine tail flesh
Instructions
- Proceed as for the Bisque d'écrevisses, using 1 kilo of raw langoustines.
- Reserve 50 to 60 grammes of tail flesh and cut it into very fine escalopes.
- Use these escalopes as the garnish.