Recipe
for :
 This
recipe for Bisque de Langoustine, a classic shellfish
soup, is one of the recipes prepared by Keith Floyd
at Floyd's Cookery Theatre.
Legendary
chef Keith Floyd, doyen of English cookery writers and
one of the most colourful presenters on TV, will be
presents his own unique brand of cookery theatre at
Linthwaite House Hotel, overlooking Lake Windermere
in the Lake District.
Floyd's
Cookery Theatre gives those attending a chance to rub
shoulders and exchange culinary thoughts with the great
man himself, to taste his food as he cooks and interact
with Floyd – something you couldn’t do with
TV . . . and you may even have a chance to find out
how good that glass of wine was he always seemed to
have in his hand.
Ingredients
Egg
yolks
Soft brown sugar
Sweet Marsala
Method
- Whisk
the egg yolks with the soft brown sugar over a bain
marie (water bath)
- Slowly
add the sweet Marsala and continue to whisk until
it thickens
- Serve
in small glass bowls
Keith
Floyd
Floyd's Cookery Theatre
|
