1/2 lb. Louisiana crawfish tailmeat
1 T. flour
1 t. butter
1 qt. milk
1/2 c. heavy cream
1med.onion
Salt & pepper to taste
2 T. dry sherry
Whipped cream for garnish
Chopped parsley and paprika
In top of double boiler, blend flour and butter until smooth. Gradually add milk and cream. Add whole onion, salt, pepper and crawfish. Cook mixture over hot water for 15-30 minutes. Soup should be the consistency of thin cream. Remove onion before serving. Serve hot with a dollop of whipped cream and a sprinkle of parsley and paprika. Serves 6. to 8.