Bordeaux-Style Crayfish

• 24 freshwater crayfish
• 1 medium-sized carrot
• 1 onion
• 2

Wash the freshwater crayfish and remove any eggs.

Cut the carrot into tiny dice. Cut the onion and shallots into tiny dice. Stew these vegetables gently with 3 tablespoons (50 g) butter, the prepared crayfish, a pinch of salt, the thyme, and bay leaf. Then turn up the heat until the crayfis