Crawfish, Bordelaise Style

Cognac, Bordeaux and Madeira combine to give Bordelaise style crawfish a rich, tempting flavor.

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 Bordeaux 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 one-fourth 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.