Crawfish Boiled in Court Bouillon

Prepare crawfish in court bouillon by sauteeing celery, onion and leek in butter and white wine before adding boiled crawfish.

Put some butter in a stewpan, and add a little celery root, onion and leek, all finely minced, place the pan on a moderate fire and fry them. Then add a little white wine, salt, a small bunch of parsley, and a few peppercorns. Boil for seven or eight minutes, and then throw in twenty-five live crayfish; cover over the pan and boil for eight minutes longer. Toss them in the pan a little, remove, place on a strainer to drain, and then on a dish. Strain the liquid, reduce it by boiling to half its original quantity, add a small piece of butter, and pour it over.