285—Crayfish Butter

Cook the crayfish with No. 228, Mirepoix, as for Bisque. Finely pound the shells after having removed the tails, and add thereto four oz. of butter per two oz.; rub through a fine sieve first, then through muslin.

N.B.—The whole crayfish may be pounded, but the tails are usually laid aside with a view to supplying the garnish of the toasts for which the butter is intended.