Crayfish Boiled in Court Bouillon

Put some butter in a stewpan, and add a little celery root, onion and leek, all
finely minced, place the pan on a moderate fire and fry them. Then add a little
white wine, salt, a small bunch of parsley, and a few peppercorns. Boil for seven or
eight minutes, and then throw in twenty-five live crayfish; cover over the pan and
boil for eight minutes longer. Toss them in the pan a little, remove, place on a
strainer to drain, and then on a dish. Strain the liquid, reduce it by boiling to half
its original quantity, add a small piece of butter, and pour it over.