Northern California - Recipes from Historic California - page 47

45

Court Bouillon Shrimp on Celery,
Apple, Leek, and Black Truffle
Remoulade with French Mache

COURT-BOUILLON

Place all court-bouillon ingredients in a cooking pot,
bring to a boil and cook for 20 minutes. Keep simmer-
ing until cooking the shrimps.

1 quart water

1 cup white wine

1 sliced lemon

1 sliced carrot

Cut the middle part of the leeks into nice wheels. Dis-
card the part that is too green. Cut the white part into
a thin julienne. Blanch the wheels and the julienne.
Set aside.

1 sliced stalk celery

½ sliced onion

1 bay leaf

1 sprig of thyme

Few parsley stems

Poach the shrimps in the court-bouillon, refresh (place
in an ice bath to halt the cooking process), and reserve.

1 teaspoon black peppercorn

REMAINDER OF DISH

8 jumbo shrimp (U15), peeled
and deveined

Peel and julienne the celery root and the apple. Blanch
separately and refresh.

2 whole leeks

1 small celery root

Mix the three juliennes with olive oil mayonnaise,
black truffle oil, salt, and pepper. Place two jumbo
shrimp into a 4-ounce mold (or aluminum cup), then
fill up with the julienne mixture. Blend the truffle peel-
ings with the truffle juice until nicely pureed.

1 apple

1 cup extra virgin olive oil
mayonnaise

1 dash black truffle oil

Salt and white pepper to taste

3 ounce black truffle peelings

1 cup black truffle juice

Unmold the shrimp on a plate, place drops of truffle
puree around, then add a few leek slices/wheels and
French mâche on the top.

Few sprigs French mâche (rare,
tender greens)

. YIELD ,
Serves 4