Crawfish a la Vinaigrette

Prepare the crawfish as explained (No. 1009); cook them in a white wine mirepoix (No. 419), and when cold shell them by suppressing the tail carapace without detaching them from the bodies. Dress in a circle on a side dish, pour over a vinaigrette sauce (No. 634) and garnish the center with very green fresh parsley leaves.