Crayfish Butter
From A guide to modern cookery, 1909
Serves 4
Tails are usually set aside for garnish.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 85. The excerpt below is the record exactly as published.
CRAYFISH BUTTER Cook the crayfish with mirepoix, as for Bisque. Finely pound the shells after having removed the tails, and add thereto four oz. of butter
Cook this with the app: pantry check, scaling, and the assistant.