968—Écrevisses à la Nage

For twelve crayfish, ten minutes beforehand prepare a court-bouillon of one-half pint of white wine, one-quarter pint of fish fumet, a few roundels of carrot and onion, one stalk of parsley cut into dice, a small pinch of powdered thyme and bay, and a very little salt and cayenne pepper.

Put the crayfish into the boiling court-bouillon; cover, and leave to cook for ten minutes, taking care to toss the crayfish from time to time.

When about to serve, pour the crayfish with the court-bouillon and the aromatics into a timbale.