967—Écrevisses à la Marinière

In the case of twelve crayfish, toss them in two-thirds oz. of butter over an open fire, until the shells are of a fine red. Season with salt and pepper; add two finely chopped shallots, a bit of thyme and a bit of bay; moisten with one-third pint of white wine; cover; cook for ten minutes, and dish in a timbale.

Reduce the cooking-liquor to half; thicken with two tablespoonfuls of fish velouté; finish the sauce with one oz. of butter, and pour it over the crayfish.

Sprinkle with a pinch of chopped parsley, and serve at once.