Crab Butter and Lobster Butter

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

For Lobster Butter

The pounded shells of the latter fish ↝ Lobster [Shellfish]
a like quantity of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For Colouring

The coral

Finishing

as much fresh butter as it will colour nicely ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]

Instructions (6)

Mix the thoroughly pounded shells with a like quantity of butter.
Melt the mixture in the bain-marie.
Pass the melted mixture through a fine sieve or tamis into cold water.
Allow the mixture to congeal in the cold water.
Skim off the congealed mixture.
Mix the skimmed mixture with as much fresh butter as it will colour nicely.

Original Text

CRAB BUTTER and LOBSTER BUTTER may be made exactly in the same way. The pounded shells of the latter fish will flavour butter along, colouring it at the same time. A brighter tint can of course be got from the coral. The approved method is to mix the thoroughly pounded shells with a like quantity of butter, to melt the mixture in the bain-marie, and pass it through a fine sieve or tamis into cold water, in which it at once congeals. It is then skimmed off, and mixed with as much fresh butter as it will colour nicely.

Notes

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