Crawfish Butter

Ingredients

• 25 boiled crawfish
• 4 ounces of butter
• 1 pint boiling water

Method

1. 1

   Remove the meat from the crawfish, dry the shells, pound them with the butter in a mortar.

2. 2

   Place in a saucepan over the fire and stir for 5 minutes.

3. 3

   Add boiling water, cook for 5 minutes, then strain through a napkin into cold water.

4. 4

   Once the butter is cold and firm, remove from the water and stir over the fire until ready to use.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 75. The excerpt below is the record exactly as published.

25 boiled crawfish, dry the shells, put them with 4 ounces of butter into a mortar, and pound fine; place them in a saucepan oyer the fire, and stir 5 minutes; add 1 pint boiling water, cook 5 minutes; then strain through a napkin into cold water; as soon as the butter is cold and firm, remove from the water, place it in a small saucepan and stir a few minutes over the fire ; it is then ready to use. It may be put in a small glass jar and set in a cool place. Lobster Butter is prepared the same as Crawfish Butter

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