Écrevisses à la Liégeoise (Crayfish with Reduced Court-Bouillon and Butter)

Ingredients

• crayfish
• court-bouillon as for Écrevisses à la Nage
• 100 grammes butter
• chopped parsley

Instructions

1. Cook the crayfish in a court-bouillon as for Écrevisses à la Nage.
2. As soon as they are cooked, arrange them on the dish and keep hot.
3. Strain the cooking liquor and reduce it by three-quarters.
4. Mount it with 100 grammes of butter.
5. Pour over the crayfish and sprinkle with chopped parsley.