Waldine Van Geffen VGHC42A 4 tablespoon Butter

4 tablespoon Flour

6 cup Crawfish Milk*

2 pound Crawfish Tails

1/2 teaspoon Minced Garlic

1/2 cup Chopped green onions

x Cayenne pepper x Salt 3/4 c Dijon mustard 1 lb Fresh pasta *Soak the tails in milk for 1 hour and strain. Melt butter and add flour. Cook for 5 minutes over medium heat. Add garlic and cook for 1 minute. Add crawfish milk slowly to make a cream sauce. Cook until thickens. Add the mustard, cayenne, and simmer for 5 minutes. Add crawfish tails and green onions and simmer for 3 more minutes. Add salt to taste and serve over fresh pasta. (wrv)