Ecrevisses au Pacherenc

• 60 crayfish, gutted and washed
• 100 g/4 oz carrots, thinly sliced and fluted

Put everything except the crayfish into a large saucepan, bring to the boil and cook for 20 minutes. Add the crayfish and simmer for 8 minutes, tossing them from time to time. Leave to cool in the stock, then serve them plain, with the stock as a sauce, or with mayonnaise.