1/4 c Butter
1/4 ts Salt
1/2 ts White pepper
1/4 ts Paprika
1/4 ts Nutmeg
1 tb Flour
1 c Coffee cream
2 lb Cooked crawfish tails
3 Egg yolks; beaten
2 tb Dry sherry
Pastry shells or hot rolls

Melt butter in pan; add the seasonings and flour. When smooth, add cream gradually; bring to a boil, stir in the crawfish and when thoroughly heated add the egg yolks and sherry. Cook until thick, do not boil. Serve in shells or on hot rolls.