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.
[329]
]Sprinkle with a pinch of chopped parsley, and serve at once.
[968—ÉCREVISSES A 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.
[969—ÉCREVISSES A LA LIÉGEOISE[!-- TN: acute invisible --]
Cook the crayfish in court-bouillon as explained in the preceding recipe. Dish them in a timbale, and keep them hot. Strain the court-bouillon; reduce it by a quarter; add one oz. of butter, and pour it over the crayfish.
Sprinkle with a pinch of [concassed] parsley.