2 sm Onions; peel
2 tb Whole cloves
1 qt Water
1 qt Dry white wine
5 Cl garlic; peel
2 Cinnamon sticks
Pickling spice; to taste
Salt and fresh ground pepper
36 Fresh crawfish; rinse
Lemon wedges
Parsley sprigs; garnish

Stud onions with cloves. In 8-qt saucepot, combine onions, water, wine, garlic, cinnamon, pickling spice, salt and pepper. Heat to boiling over high heat. Reduce heat to low and simmer 20 minutes to develop flavor. Add crawfish to simmering liquid; reheat to boiling and cook 5 minutes. Remove pot from heat. Cool crawfish in liquid to room temperature. Drain and refrigerate crawfish until ready to serve. Garnish with lemon wedges and parsley.