60 g [2 oz] crayfish butter *
50 g [1,75oz] flour
1 l [2 pints] fish stock
3 tablespoons white wine
1 tablespoon brandy
1 tablespoon sour cream
3 tablespoons cream
30 g [1 oz] goose liver from a tin
20 g [0,7 oz] celery
2-3 plates finished frozen puff pastry
16 crayfish tails
* Crayfish Butter
100 g [3,5 oz] butter
4 tablespoons crayfish meat puree
 Melt crayfish butter and add flour. Dilute with fish stock, white wine, brandy, sour cream and goose liver. Season with salt and pepper. and boil the soup for about 20 minutes.
 Cut the carrot and celery into fine strips. and boil them until tender in a little soup. Place the vegetables in soup cups with the crayfish tails. Pour in the soup and cool to room temperature.
 Roll pastry sheets out to the approximately 1/8 inch thickness. Cut the puff pastry into the same shape as the top of the soup cups. but about 3/4 inch larger in diameter. Brush the soup cup edges with beaten egg about 3/4 inch down along the edge of the cups. Brush the dough free of flour and place one dough disc over each soup cup and press them tightly down the outside of the cup. Brush the dough with beaten egg and set the cups in hot oven at 390° F for 15-20 minutes. Then the pastry lid will have risen like balloons.
The dish should be served immediately.