Ecrevisses à la Bordelaise
Wash 4 dozen crayfish well and remove the end of the intestinal tracts under the tails. Melt 2 tablespoons butter in a saucepan and add 1 carrot and 1 onion, both finely diced, 1 tablespoon chopped shallots or onion, 2 sprigs of parsley, 1 clove of garlic, crushed, a little thyme, and 1 small bay leaf. crumbled. Cook very slowly for about 15 minutes, or until the vegetables are soft. Add 4 tomatoes, peeled, seeded, and chopped, ½ teaspoon salt, and the crayfish, and cook over a hot fire, shaking the pan constantly, until the crayfish turn red. Add 4 tablespoons warm cognac and ignite. Add 2 cups white wine and continue to cook over a hot fire for 12 minutes longer. Remove the crayfish to a deep serving dish. Cook the liquid until it is reduced to half and thicken it by swirling in manié butter, made by creaming 3 tablespoons butter with 1 teaspoon flour. Correct the seasoning with salt and add a little freshly ground pepper. Pour the sauce over the crayfish and sprinkle with parsley
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