Ecrevisses A'la Liegeoise (Crayfish or Shrimps A'la Liegoise)

For this simple but savory dish the crayfish or shrimps must be alive. They are boiled for about 5 to 7 minutes in a courtbouillon consisting of 1/2 pint of dry white wine and 1/2 pint of water, in which a dozen or so small onions, 2 shallots, finely chopped, and 1 shredded carrots have boiled for 30 minutes, with a few sprigs of parsley, thyme and a bayleaf, and seasoning of salt, pepper, and a little cayenne. They are then removed from the stock, and kept hot while the stock is rapidly boiled and reduced. A little butter and parsley are added and the sauce is poured over them.

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