spaghetti, sprinkle with chopped
parsley, and serve with grated
Parmesan cheese.
CRAYFISH WITH SAUCE PROVENÇALE
Make a parsley butter with 2
cloves of garlic pounded, to which
you add a ¼ lb of butter and a
handful of chopped parsley.
Take 1 lb of crayfish tails out of
their shells and put them in a
fireproof dish with salt and pepper.
Cover them with the parsley butter
and place in a hot oven for 10
minutes.
LOBSTER ROMESCO