1 1/2 sticks butter
1 lb. crawfish tails, may substitute Kemps imitation lobster or fresh shrimp
1 bunch green onions
1/2 c. finely chopped parsley
3 tbsp. flour
1 pt. half & half
3 tbsp. sherry
1 (4 oz.) can mushroom buttons
Salt & pepper to taste

In skillet, saute green onions and parsley in 1 stick of butter. Blend in flour and gradually add half and half, stirring constantly to make a thick sauce. Add sherry, mushrooms and crawfish tails. Season to taste. Serve in patty shells or chafing dish with melba toast. Serves 4 to 6.