Bring to a boil ½ spoon crayfish butter, 1 teaspoon flour, and 1½ glasses cream. Wash and shred 6 morels, place in a saucepan, cook them in their own juice until done, and add them to the cream sauce. Add a handful of finely chopped asparagus, boiled in salted water, and several crayfish tails. Boil the sauce thoroughly, stirring. Serve, sprinkled with salt and a little black pepper.