Chapter IV · Cold Sauces and Compound Butters · No. 149
149—Lobster Butter
Reduce to a paste in the mortar the spawn, shell, and creamy parts of lobster. Add their equal in weight of butter and strain through tammy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 149, p. 56. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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