Chapter IV · Cold Sauces and Compound Butters · No. 145
145—Shrimp Butter
Finely pound any available shrimp remains, add to these their weight of butter, and strain through tammy. Place in a bowl and put aside in the cool.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 145, p. 56. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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