Bechamel Sauce Instructions

1. Scald the milk just shy of a boil
2. Melt the butter and stir in the flour 1 TBL at a time until it becomes slightly foamy
3. Whisk in the milk and bring to a boil, then immediately turn down to a simmer
4. Season with a pinch salt and white pepper to taste
5. Remove from heat and place a pat of butter on top to prevent a film from forming
6. Set aside off the heat

Crawfish Cardinal Instructions

1. Saute the green onions in butter until limp
2. Add the wine and bring to a boil
3. Add the crawfish and A) If raw, cook until firm, or B) If already pre-cooked, long enough to heat through
4. Whisk the egg yolks into the warm, not hot bechamel
5. Stir the bechamel mixture into the cooked crawfish
6. Stir in the tomato paste
7. Season to taste with salt and cayenne pepper
8. Continue to simmer for 5 more minutes
9. Taste and adjust final seasoning, turn off the heat and let set for another 5 minutes to let the flavors harmonize