Swimming Crawfish.

Swimming Crawfish

For 60 crawfish prepare a bouillon with 2 cups dry white wine, 1/2cup cognac, 3 large carrots and one large onion cut in thin slices, 1 teaspoon salt, a pinch of cayenne and 3 chopped shallots. Boil covered for 1/2 hour. Then put in crawfish and boil for 10 minutes, turning them about three or four times. Serve hot, cold or tepid.

This file is automatically generated by a robot program, so reader's discretion is required.