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CRAYFISH CASSOLETTES
Peel the vegetables, wash and slice thinly. Pour into 6 1/2 pints of water with the bouquet garni, celery stick, chili, salt, pepper, 6 coriander seeds and a pinch of saffron. Boil for 20 minutes, plunge the crayfish into this court-bouillon, allow for 5 minutes of cooking once boiling again. Remove from the heat and allow to rest for 3 minutes. Make the sauce: reduce the CrÄmant d╒Alsace by 2/3 over a high heat, add 7 tablespoons of the crayfish-cooking water, reduce again by 1/3, add the cream, and heat further until reduced by half, then use a whisk to thicken this sauce, adding pieces of butter little by little. Adjust the seasoning. Shell the crayfish, put them into hot individual bowls, skim a few pieces of leek and onion from the court-bouillon to top the crayfish, coat with the sauce, sprinkle with the chopped herbs and serve immediately.
