Crayfish Butter

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 5 min Total: 5 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (10)
  1. Remove the shells from three or four dozen crayfish.
  2. Place them on a baking-sheet in the oven to dry.
  3. Let the shells cool.
  4. Pound the shells in a mortar with a little lobster coral and four ounces of fresh butter.
  5. Thoroughly bruise the whole well together, so as to form them into a kind of paste.
  6. Put this into a stewpan.
  7. Set it on the stove-fire to simmer for about five minutes.
  8. Rub it through a tammy with considerable pressure into a basin containing some cold water, with a piece of ice in it.
  9. As soon as the coloured crayfish butter is become set, through the coldness of the water, take it out.
  10. Put it into a small basin in a cool place till wanted for use.
Original Text
CRAYFISH BUTTER. REMOVE the shells from three or four dozen crayfish, place them on a baking-sheet in the oven to dry; let the shells cool, and then pound them in a mortar, with a little lobster coral and four ounces of fresh butter; thoroughly bruise the whole well together, so as to form them into a kind of paste, put this into a stewpan, and then set it on the stove-fire to simmer for about five minutes; then rub it through a tammy with considerable pressure into a basin containing some cold water, with a piece of ice in it; as soon as the coloured crayfish butter is become set, through the coldness of the water, take it out, and put it into a small basin in a cool place till wanted for use.
Notes
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