Crayfish With Butter Sauce
|Prepared court bouillon||2 Cup (32 tbs)|
|Crayfish||48 , prepared|
|Butter||225 Gram (1 Cup)|
|Chopped dill weed||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Pepper white||To Taste|
Half fill a very large saucepan with court bouillon and bring to a boil.
Add the crayfish, one or two at a time so as not to let the liquid fall below boiling point.
Boil for 7 minutes.
Meanwhile, in a small sauce- pan melt the butter.
Stir in the dill weed and the lemon juice.
Add salt and pepper to taste.
Pour the butter into a bowl.
Lift out the crayfish.
Arrange them on a platter and serve with the butter.