Boil a thick rice porridge in milk after scalding the rice with boiling water. Boil 40 crayfish, peel the tails and claws, and chop fine. Discard the bile, dry the shells, and pound until fine, making enough to fill 1 glass. Prepare crayfish butter from the shells after frying them in 3 spoons Finnish butter. Add all the remaining [shells] to bouillon, boil for 15 minutes, and strain. Beat 1½ spoons crayfish butter until white and mix with the rice porridge, the finely chopped crayfish, and 6 egg yolks. Add salt, a little nutmeg, and 6–7 beaten egg whites (or 3–4 whole eggs). Mix and boil in a napkin for 1½ hours. To serve, pour on the following sauce. Mix ⅛ lb crayfish butter with 1 spoon flour. Dilute with 3 spoons cream and 1½ glasses crayfish bouillon, bring to a boil 2–3 times, stirring, and sprinkle on salt and nutmeg. Before serving, beat in 2 egg yolks and heat until very hot, but do not boil.