6 ½ quarts live
crayfish
1 dessertspoon
vinegar
Leaves from 1
bunch celery
2 ounces butter
2 large onions
4 cloves garlic
1 cup fine dry
bread crumbs
2 dessertspoons
chopped parsley
1 dessertspoon
lemon juice
Cayenne
Tabasco
Salt
2 eggs
¾ cup flour
2 carrots, chopped
fine
1 parsnip, chopped
fine
6 ripe tomatoes,
skinned and chopped, or 1 can (1 pound, 3 ounces) solid-pack tomatoes
3 sprigs parsley
2 sprigs (¾ teaspoon
dried) thyme
1 bay leaf
Hot steamed rice
2 sprigs (¼ teaspoon
dried) basil 4 shallots, chopped fine
