Crayfish with Chanterelles

Clean chanterelles as dry as possible and cut into bite-sized pieces. Sauté well in butter or oil, season with salt and black pepper from the mill and marinate while still warm with oil, vinegar and parsley or thyme if desired. Prepare crayfish according to the basic recipe and marinate while still lukewarm also with the dressing. Dress the lettuce and arrange on cold plates. Place crayfish and chanterelles on top and decorate with daisies or nasturtiums.

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