Pawaru-Grahmata

№ 94III. nodaļa

Vēžu sviests

Crayfish butter

  • Makes about 200 g
  • 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Wehschu sweests.

Modernizētslpp. 185 · PDF 199

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. If you start from live crayfish, chill and cook them as in 03-093, steps 1–2. Shell them and set the tail and claw meat aside. Remove the small stomach sac behind the eyes; it is gritty and bitter (our addition).
  2. Pound the shells as finely as you can in a mortar, or chop them in a sturdy food processor.
  3. Melt the butter in a small heavy pan, add the shells and cook over very low heat for 30–40 minutes, stirring now and then, until the butter is deep red. It should barely bubble; don't let it brown.
  4. Strain through a sieve lined with muslin, pressing on the shells (our addition). For a cleaner butter, pour 200 ml boiling water over the shells in the sieve as well, chill everything until set, and lift the red butter off the top.
  5. Keep in a covered jar in the fridge for up to a week, or freeze for up to 3 months.

Notes

What the book says vs. what we added

the book boils the crayfish in water with salt, takes off the shells, pounds them very fine in a mortar and lets them cook slowly in butter until the butter is quite red. It says the butter keeps and can be used in various sauces and soups. Straining it and the storage times are ours.

Humane killing

see 03-093; cook only live crayfish, chilled first and dropped into fast-boiling water.

Uses

in this book crayfish butter goes into 03-095 and 01-034.

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