Sauce Nantua

• 3 tablespoons butter
• 1/4 pound shrimp, unpeeled (see note)
• 1 tablespoon Cognac
• 2 teaspoons finely chopped shallots
• 6 tablespoons finely chopped onion
• 6 tablespoons finely chopped carrots
• 1/4 cup finely chopped celery
• 1/2 teaspoon finely minced garlic
• 1/2 bay leaf
• 2 sprigs fresh thyme or 1/4 teaspoon dried
• 1/2 cup dry white wine
• 1/2 cup fish broth or bottled clam juice
• 2 sprigs fresh parsley
• 1/4 cup tomato puree
• 1/2 cup cored, coarsely chopped fresh tomatoes
• 18 teaspoon cayenne pepper
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/2 cup fish veloute (see recipe)
• 1/4 cup heavy cream

1. Heat 1 tablespoon of the butter in a small skillet, and add the shrimp in their shells.
2. Cook, shaking the skillet and stirring, about 5 minutes.
3. Sprinkle with Cognac, and remove from the heat.
4. Heat another tablespoon of butter in another skillet, and add the shallots, onion, carrots, celery, garlic, bay leaf and thyme.
5. Add the wine, broth, parsley sprigs, tomato puree, chopped tomatoes, cayenne, salt, pepper and veloute.
6. Let simmer about 30 minutes.
7. Add the cooked shrimp in their shells and liquid.
8. Pour the mixture into the container of a food processor or electric blender and process until shrimp are coarsely chopped.
9. Do not overprocess.
10. Pour the mixture into a food mill or colander and crush to extract as much liquid as possible from the shells and solids.
11. There should be about 1 1/2 cups.
12. Discard the solids.
13. Return the mixture to a souce-pan and add the cream.
14. Cook, stirring often, about 5 minutes.
15. Swirl in the remaining tablespoon of butter.

butter, shrimp, cognac, shallots, onion, carrots, celery, garlic, bay leaf, thyme, white wine, fish broth, parsley, tomato puree, tomatoes, cayenne pepper, salt, freshly ground pepper, fish veloute, heavy cream

Taken from cooking.nytimes.com/recipes/3501 (may not work)