48 crayfishes 1 carrot 1 celery root, 1 parsnip and 1 parsley root 3 tbsp butter bay leaf salt, peppercorns 3 cups white wine | Directions: Put sliced roots on the bottom of a pan. Pour wine, add butter, salt, spices, bring to boil. Put the crayfishes in and cook until done.
Serve the crayfishes hot. |
