24                    Cooked crawfish tails
     1/4  cup           White vermouth
   1      tablespoon    Shallots -- minced
     1/2  teaspoon      Dill weed
     1/2  cup           Heavy cream
  24      sm            Capers
  12      sm            Pastry shells
Put the crawfish in the vermouth to marinate for 15 minutes. Strain the
vermouth into a non-aluminum pan and add the shallots and dill. Reduce by
1/2 and add the cream & capers.Reduce by half or until slightly
thickened. Add the tails. Divide among pastry shells and garnish with a
sprig of fresh dill. Serve hot, warm or room temperature. Serves 12 (wrv)