Recipe - Crawfish Canape

24 Cooked crawfish tails
One fourth cup White vermouth
1 tablespoon Shallots minced
One half teaspoon Dill weed
One half cup Heavy cream
24 small Capers
12 small Pastry shells

Put the crawfish in the vermouth to marinate for 15 minutes. Strain the
vermouth into a nonaluminum pan and add the shallots and dill. Reduce by
One half and add the cream & capers.Reduce by half or until slightly thickened.
Add the tails. Divide among pastry shells and garnish with a sprig of fresh
dill. Serve hot, warm or room temperature. Serves 12 (wrv)

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip