Medium
Boil, according to preceding recipe about, fifty large fine Crawfish. When cooked, allow them to cool in their own water. Clean them, picking off the shells and leaving the Crawfish whole. Take out all the smallest ones, and cut off the tail ends of the largest and place with the small ones; take the remainder of the large Crawfish and cut up, and make a dressing with two chopped livers, parsley, the minced contents of one-half can of mushrooms, the bouquet garni, consisting of thyme, bay leaf, sweet marjoram, etc.; chop a half-dozen shallots and add to the dressing, and season highly with Cayenne and salt and black pepper to taste. Cut up the yolks of two boiled eggs and mix with