Crawfish Sauce

Fry in two ounces of butter, one ounce of carrots, one ounce of celery root, one ounce of onions, and one ounce of shallot, a few parsley leaves, thyme, one bay leaf, and one clove of garlic. Moisten with half a bottleful of white wine, and let the whole cook for ten minutes, adding to it twenty-four well washed crawfish, a little salt and mignonette. Cook all together for five minutes, while tossing them up frequently, then take out the crawfish and let the stock settle; pour off gently the top, straining it through a very fine sieve; then reduce it to half and add a pint of veloute sauce (No. 415) and half a pint of white wine, and reduce it once more. Shell the crawfish, take the meat from the tails and lay them on one side; pound the remainder with five ounces of butter, heat it, and then pass it through a sieve into a bowl filled with ice water; lift up the butter, wipe it, and incorporate this butter into the sauce; color it with orchanet or else vegetable carmine, and strain it through a sieve. Add the crawfish meat cut in small dice to the sauce, and serve at once.