Crayfish Patties

Place two dozen crayfish into a stewpan with a little salt, a few peppercorns,
some finely chopped vegetables, a bunch of parsley and a little vinegar or white wine ;
cover over the pan, place it on a good fire and when the fish have cooled a little remove
the meat from the tails and claws and cut it up into small pieces, placing them
in a small stewpan and thickening with a little white sauce. When wanted for serving
fill a dozen or so of (bouchees) patties with the preparation and garnish with lobster
coral and parsley.