Chapter XI · Hors-d’Œuvres · No. 283
283—Shrimp Butter
Pound four oz. of shrimps with four oz. of butter; rub through a fine sieve first, then through muslin, after having softened the preparation.
This may also be made from the shelled tails of shrimps, which process, though it is easier, does not yield a butter of such delicate taste as the former.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 283, p. 139. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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