3 gal. water
4 oz. sherry
1 onion, chopped
4 carrots, chopped
1/2 bunch celery, chopped
1/2 clove garlic, halved
1 lemon, halved
6 peppercorns
2 bay leaves
5 lbs. shrimp shell
1 lb. crab base
1 1/2 lbs. flour
1 1/2 lbs. butter
1/4 c. Worcestershire
1/8 c. tarragon
1 c. brandy
4 qts. heavy cream
1 bunch parsley, chopped
1/2 tsp. cayenne

Combine water, sherry, onion, carrots, celery, garlic, lemon, peppercorns, bay leaves, shrimp shell and crab base in a stock pot and simmer 1 hour. Strain.

Prepare a roux with flour and butter. Cook 15 minutes stirring over low heat. Add slowly to strained stock. Bring to a boil, reduce heat and simmer 1/2 hour. Add all other ingredients. Bring to a boil. Simmer 10 minutes. Yields: 4 gallons.