Crawfish a la Bateliere

Procure three dozen live crawfish, wash them thoroughly, place them in a net, and plunge them for two minutes into plenty of boiling water in order to kill them, then remove and break off the small legs. Fry three very finely chopped shallots in butter with six ounces of minced mushrooms, thyme and bay leaf, add the crawfish and moisten with white wine; let cook for ten minutes, suppress the thyme and bay leaf, season with salt and red pepper, and just when prepared to serve add half an ounce of fresh butter and some chopped parsley.