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Crayfish Stock

Boil three dozen crayfish, put the meat from the tails together with the bodies into a mortar and pound thoroughly with one dozen blanched sweet almonds. Put four ounces each of ham and veal into a saucepan with a few parsnips, sliced onions and carrots, cook for a few minutes on the side of the fire, then add a small quantity of melted bacon fat and one teaspoonful of flour, stir the latter in thoroughly and pour in the amount of stock required. Season with mushrooms, truffles, chives, cloves, basil, salt, pepper and parsley, and add two or three small breadcrusts. Simmer slowly until the veal is done, take it out, add the mashed crayfish and rub the whole through a fine sieve. It is then ready for use. This stock may be used for moistening pies, patties. etc., or for cooking such vegetables as cauliflowers, cardoons, etc., or it may simply be served with boiled rice.