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Crayfish Butter

4 servings

Ingredients

• 200 g Cooked crayfish shells
• 150 g Butter
• 1.5 l Cold water

Instructions

1. Finely crush 200 g shells from crayfish previously cooked in salted water and mix with 150 g butter.
2. Let it roast over low heat until the butter foams, then remove the pot from the heat and, as soon as the butter has settled, add 1½ l of cold water.
3. Once the butter is completely cooled, remove it as a solid disk to use according to the recipe.

Modernized from a treasured 19th-century German cookbook.