Crayfish Butter
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Contains
CrustaceansMilk
Read from the ingredients, not verified. Check labels.
Method
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- Cook the crayfish with 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.
Plating
Cookware for this recipe
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Mortar and pestle
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Sieve