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Crayfish Butter

Take the shells and small claws of some crayfish, place them in a mortar with a large piece of butter and pound until they become a paste. Put this into a stewpan and the stewpan into a bain-marie. When the mixture is quite hot pass it through a tammy into a basin of cold water and let the butter rise to the top; it is then ready for use. A second method is to pick the meat from the tails of a dozen crayfish, dry the shells and pound them all together in a mortar, adding one ounce of good butter. Put all into a saucepan on a moderate fire, stirring until it clarifies, then strain it through a napkin, letting it fall into cold water. When congealed, take it out and place in a warm basin, stirring until it takes the color.