---------- Recipe via Meal-Master (tm) v8.04
  Categories: Seafood
       Yield: 4 servings
       1 qt Water
       1 ts Salt
       1 tb Sugar
       1 x  Parsley leaves
      12 ea Stalks of fresh dill
      24 ea Frozen crayfish tails (2 lbs
       1 c  Hollandaise sauce
       1 tb Finely chopped dell
     1/2 ts Sugar
     1/3 c  Dry white wine
   1.In skillet boil:  1 quart water with 1 teaspoon
   salt, 1 table- spoon
     sugar, a handful of parsley leaves, and 12 stalks of
   fresh dill.
     Simmer for 10 minutes.
   2. Add:  2 dozen (2 pounds) 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:  1 cup hollandaise
   sauce.  Stir in: 1 tablespoon finely chopped dell and
   1/2 teaspoon sugar.  Whisk the sauce over low heat
   until warm, then whisk in gradually:  1/3 cup dry
   white wine.  Be careful not to let the sauce get too
   hot.  Pour sauce over crayfish and serve with cooked
   white rice.