Crayfish, Bordelaise Style

Place two dozen selected crayfish in a pan with water and a little milk mixed,
and allow them to soak for two or three hours; then remove them and place on a
strainer to drain. In the meantime make a good mirepoix of vegetables with Bor-
deaux wine, and add to the liquor a bunch of parsley, a slice of raw ham, one small
wineglassful of cognac, two or three tablespoonfuls of Madeira and a little salt. Put
the lid on the stewpan, place it on the fire, and let boil five or seven minutes; when it
is boiling hot throw in the crayfish, and leave for ten minutes, after which pour the
liquor through a sieve; reduce it to half, adding slowly one pint of veloute sauce.
When sufficiently reduced strain it through a cloth into another pan, and stir in onefourth
pound of good butter, a small piece of crayfish butter, and one tablespoonful
of finely chopped parsley. Remove the small claws, put them in a group in the center
of the dish, and arrange the bodies round, garnishing all with a few sprigs of parsley.
The sauce must be served separately.