Ingredients
- 3 green onions
- 3 eggs
- 2 garlic (cloves)
- 2 big -sprigs
- 1 pie crust
- 1 carrot
- 1 onion
- 1 crawfish chunks
- 1 bay leaf
- 1/2 sauterne
- 240 ml cream
- 60 gr swiss cheese
- 12 gr tomato paste
- 10 ml olive oil
- 10 ml cognac
- 5 gr butter
- 2 gr dill
- 1 gr thyme
- 1 gr cayenne
Saute vegetables in butter and olive oil till slightly brown. Add spices, tomato paste, cognac and sauterne; mix well. Beat together 3 eggs, cream and finely grated cheese. Reserve 8 pieces of crawfish for decoration; add rest to cream/egg mixture. Blend with vegetables and pour into pre-baked pie crust. Bake until done.
