Crawfish Butter

Have one pound of very red crawfish shells, pound them with two pounds of butter and when they are reduced to a paste, then put it into a saucepan and cook slowly until the butter be thoroughly clarified; strain it through a piece of muslin into a bowl, and as soon as the greatest heat has passed off, beat it up with a spoon till it becomes cold. If needed to be colored a deeper red, add a little orchanet melted in a little butter, or else some vegetal carmine.