Cook crayfishes, take off the necks.
To prepare crayfish butter, mince the shells, cook through in 1 oz of butter, then filter through the thin sieve.
To prepare the sauce, saute flour, salt, pepper, dissolve with crayfish broth and cook for 5 minutes. Put crayfish necks and cook through.
Slice mushrooms, simmer.
To prepare milk sauce, sautee flour, cool, dissolve with a dollop of warm milk and stir up. Then add the remaining milk, salt, pepper, cook the sauce for 5-7 minutes, then filter it.
Pour some milk sauce in greased molds, put there the necks, add simmered mushrooms, pour with milk sauce, dressed with crayfish butter, season with cheese, sprinkle with melted butter and bake in oven.
When serving, top the dish with crayfish claws and greens.
