Écrevisses farcies (Stuffed Crayfish)

Ingredients

• Crayfish
• Mirepoix bordelaise
• Reduced sauce Béchamel
• Very fine breadcrumbs
• Melted butter

Instructions

1. Cook the crayfish à la Mirepoix bordelaise, as directed for Écrevisses à la Bordelaise.
2. With scissors, cut away a strip of shell along the whole length of the back.
3. Take out the tails and cut them into dice.
4. Take out the insides of the heads, add a little reduced sauce Béchamel to them and pass through a sieve.
5. Mix the diced tails into this coulis and fill the shells with it.
6. Sprinkle with very fine breadcrumbs, moisten with melted butter and glaze briskly.
7. Dish on a napkin.