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Crayfish Butter

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. a spoonful of hot water
  2. 24 crayfish
  3. 3 ounces of fresh butter
Contains CrustaceansMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Take the shells of 24 crayfish, clean them well from skin and fibre, put them into an oven to dry, without burning or browning, until they can be beaten to a fine powder ;
  2. mix the powder very well with 3 ounces of fresh butter, then put it into a stewpan with a spoonful of hot water, mixing it well together ;
  3. then squeeze the whole through a tamis over a stewpan of boiling water ;
  4. skim the butter off into a basin of cold water, that it may set ;
  5. when cold press it in a napkin.
  6. It forms a beautiful colouring addition to many kinds of dishes, fish especially, and, when mixed with the meat pounded after being taken from the shells, makes fine sauce.

Plating

Cookware for this recipe

  • Saucepan
  • Slotted spoon