For 60 crawfish prepare a bouillon with 2 cups dry white wine, ½cup
cognac, 3 large carrots and one large onion cut in thin slices, 1
teaspoon salt, a pinch of cayenne and 3 chopped shallots. Boil covered
for ½ hour. Then put in crawfish and boil for 10 minutes, turning them
about three or four times. Serve hot, cold or tepid.
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