Crawfish, Maison d'Or

After three dozen crawfish have been cooked in the court-bouillon (No. 1009), dress them in a silver tureen. Fry in butter some pieces of raw lean ham cut in one-eighth inch squares, moisten with the court bouillon and the same quantity of champagne, adding fish-glaze (No. 399); reduce and incorporate in a little fresh butter; pour this over the crawfish, and strew over a little chopped parsley.