Mince finely some carrots, onions and celery; fry them in butter, and moisten with one quart of white wine and two quarts of broth, adding four peeled tomatoes cut in two and pressed. Put into this stock, eighteen crawfish, let them boil for five minutes, then lift them out, and put in four pounds of live lobsters, selecting the smallest ones procurable, and cook them for half an hour, then drain them, and pick out all their meals, keeping aside only the meat from the claws, and pounding the rest; dilute this with the above stock, adding one quart of thickened fish soup stock (No. 10.")); strain through a sieve and heat up to boiling point, but do not allow it to boil, thicken it with raw egg-yolks, cream and fine butter, the proportion being two raw egg-yolks, one gill of cream and two ounces of fine butter for each quart of soup. Detach the tails from the bodies of the crawfish; suppress the belly side so as to keep only the thin shells of the bodies, and stuff these with the crawfish meat, chopped up fine and mixed in with an equal quantity of fish forcemeat made with crawfish, butter (No. 573), season well, and poach them in boiling, salted water.

Put these stuffed bodies into the soup as garnishing, and if too large cut them in two lengthwise.