| How To Cook: |
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1. Split the crawfish lengthwise, clean and dot with 1 tablespoon of butter or margarine. Season with salt and pepper.
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2. Broil for 18 to 20 minutes. Melt 1 tablespoon butter or margarine in a saucepan; add shallots, mushrooms and wine.
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3. Cook until reduced to 1/3 the original quantity. Add parsley, mustard and white sauce. Cook just to combine the ingredients, stirring with a whip, without boiling.
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4. Remove the crawfish from shell (save shell and dice, and mix with 2/3 of the sauce).
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5. Put a little of the sauce into the shell, add the crawfish mixture, and spread with the remaining sauce. Sprinkle parmesan cheese and brown under a hot broiler.
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