Crawfish Canape

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)