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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SHRIMP-BORDELAI" "M" "2/13/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "SHRIMP BORDELAISE" "shrimp bordelaise, shrimp cooked in a \fImirepoix\fP, with cognac and white wine"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fICrevettes \*(a` la Bordelaise.
.PP
From DIAT, page 245.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "3 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "saut\*(e' pan"
.IG "" "hot serving dish"
.sp
.in -.5i
MIREPOIX
.in
.IG "2 Tbsp" "butter"
.IG "1" "carrot,"
finely chopped
.IG "1" "onion,"
finely chopped
.IG "2" "shallots,"
finely chopped
.IG "1 sprig" "parsley"
.IG "1 clove" "garlic,"
crushed
.IG "pinch" "ground thyme"
.IG "1/4 tsp" "ground bay leaf"
.sp
.IG "2 lbs" "shrimp with shells,"
or 1-1/2 lbs \fIshelled shrimp\fP, tail on ok
.IG "1/4 cup" "cognac"
.IG "1/2 cup" "white wine"
.IG "" "salt, black pepper, cayenne pepper,"
to taste (perhaps 1/2 tsp salt, and large pinches of the peppers)
.sp
.IG "" "beurre mani\*(e',"
1 tsp each of butter and flour; or a liason of 3 egg yolks.
.IG "" "parsley,"
chopped
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Prepare the shrimp: shell, devein, etc.; or thaw them, nowadays.
.SK 2
Prepare the \fImirepoix\fP:
Melt the 2 Tbsp butter in a saut\*(e' pan over medium or medium-low heat
(@3-5).
Add the chopped carrot, onion, and shallots, and the garlic, parsley, thyme,
and bay leaf.
Cook slowly until the vegetables are soft, about 15 minutes.
.SK 3
Add the shrimp, cognac, wine, and the salt, black pepper, and cayenne pepper.
Cook quickly (@5-6) for 5 or 6 minutes, or until the shrimp are pink,
shaking the pan constantly.
Remove the shrimp to a serving dish and keep warm.
Discard the parsley sprig.
.SK 4
Reduce the liquid in the pan by half.
Mix in the \fIbeurre mani\*(e'\fP, or use a liason of 3 egg yolks beaten
with a little of the pan liquid.
Cook for a minute or two.
Pour the sauce over the shrimp.
.SK 5
Garnish with the chopped parsley, and serve, accompanied, for example,
with white rice or a rice pilaf.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Also see crayfish bordelaise recipes in LAROU, page 316, and 
OLIVER, page 379, which differ principally in that the crayfish cook more
slowly and thus are saut\*(e'ed and flamed with the cognac before 
cooking with the \fImirepoix\fP.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
?
.I Time:
?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
