This Old Chef is about to end a wonderful time doing O Beautiful with some great folks in Connecticut. And since it was 28° this morning (no, not a typo!!)... my mind turned to a wonderful but slightly more complex recipe to send out to you...
This is about as old-fashioned haute cuisine French as you can get... but some cold day when you want to play around in the kitchen, the results will astound you. And if you don't let yourself get intimidated... it's really not that hard... no really! And it's a great use for any crawfish you have left from the étouffée.
I'll be back in my own kitchen tomorrow, and I'll start cooking Fall stuff for you... I can't wait. Until then, head to the Bonus section and start quenelling!