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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.