• 4 doz. live crayfish
• salt and pepper
• a little vinegar
• ¼ lb. butter (approx.)
• ground mace
• clarified butter

Put the crayfish into boiling water to which has been added a good seasoning of salt and a little vinegar. Cook for about 15 min., then drain and dry. Pick the meat from the shells, pound to a fine paste, adding gradually the butter and mace, salt and pepper to taste. Press into small pots, cover with clarified butter and use when cold.