Crawfish Butter

Ingredients

• Pick the meat from the tails of twelve boiled crawfish
• one ounce of good butter

Method

1. 1

   Dry the shells and pound them in a mortar with the butter.

2. 2

   Place in a saucepan on moderate fire, stirring until it clarifies for about five minutes.

3. 3

   Strain through a napkin into cold water.

4. 4

   When congealed, take it out and stir in a warm basin until it assumes the desired color.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 110. The excerpt below is the record exactly as published.

Crawfish Butter. — Pick the meat from the tails of twelve boiled crawfish; dry the shells, and pound them all together in a mortar, adding one ounce of good butter

Cook this with the app: pantry check, scaling, and the assistant.