Serves: 8

1/4 cup butter
1/4 cup crayfish meat
1 tablespoon shallots
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon lemon juice
2 tablespoons clarified butter
1 small chopped onion
21/2 tablespoons flour
2 cups milk
1 bay leaf
2 tablespoons tomato sauce
1/3 cup heavy cream
1/4 cup brandy

Combine the first six ingredients thoroughly. Set aside.
Heat butter in a saucepan over medium heat. Add onion and cook until translucent. Stir in flour. Cook over low heat for 3 to 5 minutes while stirring occasionally.
Add milk and bay leaf. Whip until thickened. Reduce heat and simmer for 10 minutes. Strain sauce. Adjust seasoning. Stir in the tomato sauce, heavy cream and crayfish butter. Simmer the sauce. Stir in the brandy.

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