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Shrimp Butter
Pick and shell one pound of shrimps, place them in a mortar to pound, add one-half pound of butter, and when well mixed pass the whole through a fine sieve. The butter is then ready for use.
Three thousand recipes from the maitre d'hotel of the Waldorf — the hotel kitchen that taught Gilded Age America how to dine, from beef tea to watermelon with champagne.
Home › The Waldorf Kitchen › Shrimp Butter
Pick and shell one pound of shrimps, place them in a mortar to pound, add one-half pound of butter, and when well mixed pass the whole through a fine sieve. The butter is then ready for use.