Crawfish Mariniere

Wine, butter, cayenne and lemon juice contribute to the piquant taste of crawfish Mariniere.

Remove the small claws from a dozen or two of crawfish, place them in a stewpan, and boil with wine until done. Drain off the liquor, allow it to settle, and then pass it through a fine sieve to clarify it. Take an onion, chop it up finely and fry gently so that it does not color at all. Pour on a little of the crayfish liquor and also a little wine, and boil for three minutes. Next put in a lump of butter worked into some breadcrumbs and finely-chopped parsley to thicken it, and finally add a little cayenne and the juice of a lemon. Place the crawfish on a dish and pour the sauce over.