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James's Crawfish Stuffed Filet

         3    gal  Veal stock
          8     oz  Filet mignon (2)
          2    cup  Whipped butter
          1    tbl  Dill -- fresh
          1    tbl  Basil -- fresh
          1    tsp  Thyme -- fresh
          1    tbl  Green onion
          1    tsp  Salt
          1    tsp  Cayenne pepper
          8     oz  Crawfish tails -- cooked
                    Port wine
                    Brandy


Method:
Cook veal stock for 4 hours. Add port and brandy. Reduce sauce until thickened (approximately 1/2 gallon); keep warm. Cut pocket on side of filets, about halfway through; set aside. Stir together whipped butter and next 7 ingredients for the stuffing. Fill filets with stuffing. Grill.

Pour sauce over grilled stuffed filets and serve
The decent moderation of today will be the least of human things tomorrow. At the time of the Spanish Inquisition, the opinion of good sense and of the good medium was certainly that people ought not to burn too large a number of heretics; extreme and unreasonable opinion obviously demanded that they should burn none at all. 
- Maurice Maeterlinck