A guide to modern cookery

coagulate in a _bain-marie_, and pour it on to a serviette stretched over a bowl in order to drain away the water. Collect the remains of the colouring substance on the serviette, making use of a palette-knife for the purpose, and put these into a mortar; mix with half their weight of butter, strain through a sieve or tammy, and put aside to cool. This green butter should in all cases take the place of the liquid green found on the market. 144—VARIOUS CULLISES Finely pound shrimp and crayfish shells, and combine with these the available creamy parts and spawn of the common and spiny lobsters; add one-quarter pint of rich cream per lb. of the above remains, and strain, first through a fine sieve and then through tammy. This cullis is prepared just in time for dishing up, and serves as a refining principle in certain fish sauces. 145—SHRIMP BUTTER Finely pound any available shrimp remains, add to these their weight of butter, and strain through tammy. Place in a bowl and put aside in the cool. 146—SHALLOT BUTTER Put eight oz. of roughly minced shallots in the corner of a clean towel, and wash them quickly in boiling water. Cool, and press them heavily. Then pound them finely with their own weight of fresh butter and strain through tammy. This butter accentuates the savour of certain sauces, such as Bercy, Ravigote, &c. 147—CRAYFISH BUTTER Pound, very finely, the remains and shells of crayfish cooked in Mirepoix. Add their weight of butter, and strain through a fine sieve, and again through tammy, so as to avoid the presence of any shell particles. This latter precaution applies to all shell-fish butters. 148—TARRAGON BUTTER Quickly scald and cool eight oz. of fresh tarragon, drain, press in a towel, pound in a mortar, and add to them one lb. of butter. Strain through tammy, and put aside in the cool if it is not to be used immediately. 149—LOBSTER BUTTER Reduce to a paste in the mortar the spawn, shell, and creamy parts of lobster. Add their equal in weight of butter