1 T  Butter

      2 T  Olive oil

      1    Carrot, diced

      3    Green onions, diced

      1    Onion, diced

      2 lg Garlic cloves, minced

           Parsley, minced (2 big
           -sprigs)
    1/2 t  Thyme, crushed

      1    Bay leaf, crushed

      1 T  Dill, dried

    1/8 t  Cayenne

      2 T  Tomato paste

      2 T  Cognac

    1/2 c  Sauterne

      3 lg Eggs

      1 c  Cream

      4 oz Swiss cheese, grated

      1 lb Crawfish chunks

      1    Pie crust (pre-baked), 10"

  Saute vegetables in butter and olive oil till slightly brown.  Add spices,
  tomato paste, cognac and sauterne; mix well.
  Beat together 3 eggs, cream and finely grated cheese.  Reserve 8 pieces of
  crawfish for decoration; add rest to cream/egg mixture.  Blend with
  vegetables and pour into pre-baked pie crust.  Bake until done.