Ingredients

20 Yabbies

Method

Wash rice and cook at strong boil in 2/3 of stock.

Dice carrot and onion finely and let soften without browning in butter.

Add bouquet garni and over a strong flame, add yabbies, salt and pepper. Fry quickly until red. Add one sherry glass of cognac, flame and douse with 1 glass of white wine. Let boil for about 5 minutes. (Shell 1/2 yabbies, reserving flesh - this step has been subsequently crossed out)

Pound or vitamise total contents of pan and rice and rest of stock. Sieve through fine strainer, then through muslin until a fine cream is obtained. Thicken with cream or thin with more stock while reheating.

Garnish with chopped flesh mixed with parsley.