12 crayfish
1 1/2 c. stock
3 c. milk
4 oz. butter
Salt and pepper
1 c. flour

Cube the flesh. Put the shells in the stock and simmer for half an hour. Scald the crayfish meat in milk. Now cream together the butter, salt, pepper and flour, and cook in hot milk for 10 minutes, stirring constantly. Pass through a sieve, and to it add the strained stock in which the shells were simmered. Reheat and pour into a tureen in which the rest of the flesh is waiting.