Écrevisses à la Bordelaise “Bois Joli”

• 8 shallots
• 4 carrots
• 4 sprigs parsley

Chop shallots and carrots finely; add parsley and bay leaf, and simmer in butter until vegetables are soft. Add crayfish and cook over a high heat, stirring constantly, until shells redden. Flame with cognac; moisten with double cream, chicken stock and dry white wine in which you have diluted the tomato concentrate. Season to taste with salt, freshly ground black pepper and cayenne pepper, and