Crayfish Tails a la Carlton

Directions

In skillet boil: 1 quart water with salt, sugar, handful of parsley leaves and stalks of dill.

Simmer for 10 minutes.

Add frozen crayfish tails, bring to a boil and simmer for 5 minutes.

Let the crayfish cool in the liquid.

When cool enough to handle, remove meat and discard intestinal vein which runs down back.

The easiest way is to slit covering on underside of tail on both sides with kitchen scissors, then peel off shells.

SAUCE: Put into small saucepan hollandaise sauce.

Stir in finely chopped dill and sugar.

Whisk the sauce over low heat until warm, then whisk in gradually dry white wine.

Be careful not to let the sauce get too hot.

Pour sauce over crayfish and serve with cooked white rice.