Chapter IV · Cold Sauces and Compound Butters · No. 147
Built upon: No. 228Mirepoix
147—Crayfish Butter
Pound, very finely, the remains and shells of crayfish cooked in No. 228, Mirepoix. Add their weight of butter, and strain through a fine sieve, and again through tammy, so as to avoid the presence of any shell particles. This latter precaution applies to all shell-fish butters.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 147, p. 56. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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