Directions:
Take thirty crawfish, from which remove the gut containing the gall in the following manner: Take firm hold of the crawfish with the left hand so as to avoid being pinched by its claws; with the thumb and forefinger of the right hand pinch the extreme end of the central fin of the tail, and, with a sudden jerk, the gut will be withdrawn.
Mince or cut into small dice a carrot, an onion, one head of celery and a few parsley roots, and to these add a bay leaf, a sprig of thyme, a little minionette pepper and two ounces of butter. Put these ingredients into a stewpan and fry them ten minutes, then throw in the crawfish and pour on them half a bottle of French white wine. Allow this to boil and then add a quart of strong consomme and let all continue boiling for half an hour. Pick out the crawfish and strain the broth through a napkin by pressure into a basin in order to extract all the essence from the vegetables.
Pick the shells off twenty-five of the crawfish tails, trim them neatly and set them aside until wanted. Reserve some of the spawn, also half of the body shells with which to make the crawfish butter to finish the soup. This butter is made as follows: Place the shells on a baking sheet in the oven to dry; let the shells cool and then pound them in a mortar with a little lobster coral and four ounces of fresh butter, thoroughly bruising the whole together so as to make a fine paste. Put this in a stewpan and set it over a slow fire to simmer for about five minutes, then rub it through a sieve with considerable pressure into a basin containing ice water. As soon as the colored crawfish butter is become firmly set, through the coldness of the water, take it out and put it into a small basin and set in the refrigerator until wanted.