Swimming Crawfish. 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.
Gigot de la Clinique. A surgeon living in the provinces, as fond of good cheer as he was learned, invented this recipe, which we acquired by bribing his cook. No leg of venison can compare with a simple...
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