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1. Buy a large crawfish, as fresh as possible, wash it well in cold water and drain in a sieve, then remove the meat and soak in milk or cream.
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2. Meanwhile prepare a broth made with a small glass each of water and white wine, a very small glass of cognac, salt, pounded peppercorns, a little thyme, a lot of parsley and tarragon, a small piece of butter, a little paprika and onion, cut in quarters.
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3. Bring this broth to the boil in a very large pan, put the crawfish in it, cover closely and boil for 5 or 6 minutes.
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4. Serve very hot on a plate on a clean napkin and decorate it with parsley.
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